It’s the time of year where everyone seems to be fighting off a nasty cold or some kind of virus due to temperature drops, rain (or maybe snow) and full blown fall weather. Those down comforters, fleece blankets & heavy fall jackets come out.
We can adapt to these seasonal changes & boost our immune system, helping it to fight off colds through our diets. A great big bowl of soup may be just the remedy for a cold.
This recipe is a dumpling and veggie based soup full of spices including LOADS of turmeric. Turmeric is known to have anti-inflammatory and antioxidant properties. It is known for its many medicinal properties and benefits. When using turmeric it is important to combine it with black pepper. The turmeric alone has trouble absorbing into the bloodstream but with the addition of black pepper (containing piperine) absorption is enhanced exponentially.
Plus getting your fix of veggies in a big bowl of delicious broth will keep you hydrated and feeling better in no time.
This recipe is great for lunch the day after too, as the soup becomes much more flavorful overnight. & you can always make and add more dumplings. In this house there are never enough.
Cold Conquering Veggie Dumpling Soup
- 6-8 medium Carrots
- 1 bunch Celery & Leaves Choose Organic (celery is on the Dirty Dozen list of veggies)
- 1 large yellow onion
- 4 Organic Eggs
- 240 grams Flour
- 5 liters water
- 1 spoonful veggie broth/ bouillon optional
- Salt & Pepper to taste
- Cut onions, carrots and celery into desired size pieces. I use all of the celery bunch leaves and all. Add olive oil into the bottom of a large pot and sauté veggies over medium heat.
- When veggies have just started to soften ( 5-10 minutes), add water over the top and turn up heat. At this point, add bouillon or all spices to create your broth. Salt, black pepper, thyme, rosemary etc will all add different flavors to your soup. Add what you love!
- While the water heats to boil, prepare the dumplings. Simply mix the flour and salt (as desired) into a bowl. Next add one egg at a time until all ingredients are blended into a pasty dough. I add 1 teaspoon of turmeric into the dough mix as well.
- When water boils, create small dumplings out of the dough mix using two spoons. Bigger dumplings will be chewier.
- Simmer for a few minutes to cook dumplings. As they cook, dumplings come to the surface. Turn off heat and cover. Let sit for 10-15 minutes. This rest time will give the dumplings time to absorb broth and flavor.
- Dish up a large bowl of this, add black pepper and lots of turmeric. Enjoy!
Author: Ali @ Sustainable Psyche
My name is Ali. I am an American living in Italy. I am passionate about delicious food that is also ethical, healthy and sustainable. I love pasta and pizza, traveling, horseback riding and exploring the vibrant city of Milan that I call home.