Veggie Dumpling Soup

It's fall! And It's the perfect weather for soup.


What you'll need:

2 packets of chicken soup mix

1 chicken bouillon cube

3 large carrots

4 pieces of corn on the cob

Fresh dumplings

4 tbs of tomato paste

2 tbs of sofrito

Sprigs of thyme

Pasta noodles

Avocado (optional)


Sofrito: 2 large green peppers, 2 large red peppers, fresh garlic cloves, sea salt, cilantro (optional), 1 large onion, 1 pack of sazon. Mix in a food processor or a blender. You can freeze what you don't use for later use.


Dumplings: Before I continue, remember, I don't usually measure my ingredients. So you'll have to wing it. Add flour and a few pinches of salt in a bowl, then add a little warm water. Get your dough to a consistency that is easy to roll between your hands, and roll the dough into oval shapes. These can be made before starting the soup or while it's simmering.


I get my chicken soup mix from a local market. So use any brand that you can find.


This brand calls for 2 cups of water per packet, and 1 cup of milk per packet. I avoid dairy if possible, and this already contained some (side eye), so I skipped the milk and added 2 cups of water instead, plus one extra cup. So 7 cups of water total. So make sure tou have a large pot. Turn your stove on medium heat. Combine soup mix, chicken cube, sofrito and tomato paste. Use a whisk to stir. It will help the cube and paste blend into the water.


After everything is well blended, add your corn and let simmer for 25 minutes or longer if your corn was previously frozen. Chop your carrots and add them to the pot. Let it simmer until carrots soften a bit, then add your dumplings. Cook for another 20 minutes and stir often. Sometimes the dumplings will stick to the bottom of the pot.


Once the dumplings are cooked well, add your thyme and pasta, and cook to your desired texture. Serve with a side of avocado or fresh salad, and enjoy!


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