Roasted vegetable soup with herb dumplings

This weekend we had two friends visiting from Toronto, it was so nice to catch up and chat since we hadn’t really seen either since the wedding. The weekend was full of delicious food and drinks and we had such a good time, even though the weather didn’t really cooperate. Today was still a bit chilly so I decided to make a soup for dinner.

Roasting vegetables is now my go-to for an easy dinner option. They work well as a side or in a soup and the best part is you can pretty much use whatever you have in the fridge. I wanted to add a little something to it though, and came across this recipe from theKitchn that suggested dumplings. I’ve made dumplings once before and it went well so thought I’d give it another try. All-in-all it was pretty tasty but I think I would have preferred fresh bread instead. Oh well, you live and you learn.

Check out the recipe below. Cheers!

veggies_uncut veggiesroasted_veggies_on_pandumpling_dough finished_soup

Soup Ingredients

  • Vegetables: today I used sweet potato, zucchini, onion, carrots and a yellow pepper
  • A couple cloves of garlic, unpeeled
  • Sea salt and pepper
  • Olive oil
  • Rosemary and thyme
  • 7 cups of vegetable stock

Dumpling Ingredients

  • 1 cup of flour
  • 2 tsp of baking powder
  • 1/2 tsp sea salt
  • 2 tsp of chilled butter, cut up into tiny bits
  • 1 tbsp each of thyme, marjoram and parsley
  • 1/2 cup of milk


Preheat oven to 400°F. Cut up all the vegetables into 1-inch chunks and spread onto a baking sheet. Leave the garlic unpeeled and place on baking sheet as well. Drizzle with olive oil and then sprinkle with salt and pepper and herbs. Roast for about 40 minutes, flipping them half way through. Squeeze the roasted garlic from the skin. Bring the broth to a boil, add the vegetables and garlic, and then puree with a hand blender until you reach the consistency you like.

While the veggies are roasting you can prepare the dumplings. In a bowl mix the flour, baking powder and salt. Next mix in the butter bits with your fingers until the mixtures resembles fine crumbs. Stir in the herbs and then add the milk and mix until combined.

Drop blobs of the dough into the simmering soup (they expand so don’t make them too big). Cover the pot and simmer for about 10 minutes or until the dumplings are cooked through. Bon appetit!

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Weekend soup

Spring is here but the weather is still a bit chilly, so it was a perfect day to make a good homemade soup. Chris and I decided on a hearty mushroom and barley soup from the KitchenAid Recipe Collection cookbook I got a few xmas’ ago (which is full of a lot of great recipes). There’s just something about having the smell of soup stewing all day, it’s the best. Anywho, the recipe is below and I highly recommend this soup for when you are low on ingredients, you can pretty much put any vegetable you have in the fridge and it works. Enjoy!

recipe veggies barley before after

Hearty Mushroom and Barley Soup
  • 9 cups of chicken or vegetable broth (I used one of each this time and it was awesome)
  • A bunch of sliced button mushrooms
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1/2 cup of pearl barley
  • 1/2 ounce dried porcini mushrooms (I have never used these but I’m sure it would be awesome)
  • 3 cloves garlic, minced (I double this!)
  • Salt and pepper
  • 1/2 tsp thyme
Makes 8 Servings
  1. Combine everything in a 5-quart slow cooker or dutch oven.
  2. Cover; cook on low 4 to 6 hours and then you’re done!
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