May 9, 2016


DAY 2: Chickpea-Rice Soup with Cabbage + Herbed Dumplings

Another easy-to-make and satisfying soup from Isa Chandra Moskowitz's Isa Does It. I made a few revisions to Isa's ingredient list and method by substituting the fresh dill for some dried tarragon (as the dill in the grocer's looked very sad and the internet told me that tarragon would do the trick), and using brown rice (cooking for an additional 25 minutes before adding in the veggies). I also added some whole wheat herbed dumplings (recipe below) into the pot and cooked for a further 15 minutes.


What you need:

1 cup whole wheat flour
1 tablespoon baking powder
2 teaspoons dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon salt
2 teaspoons olive oil
1/2 cup soy milk

Bringing it together:

1. Combine the flour, baking powder, dried herbs and salt in a medium-sized mixing bowl. Whisk to combine.
2. Add the oil and soy milk and bring together into a soft (but not sticky) ball.
3. Set your dumpling dough aside until ready to cut up into small chucks and add to your soup
4. Cook in the simmering soup for 15-20 minutes (or until they are cooked through and fluffly)

(Serves 6)

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