I thought this soup was pretty good, but when I asked Toby what he thought about it, he said it was okay, but there was a weird spice in it. Well, there isn’t, so I figured it must have been the parsnips. I noticed when I was chopping them up that they had a real purfumey smell, almost like cloves. Is this normal? I don’t cook with parsnips too often. That’s the only thing I could think that it could be. The dumplings were okay, although several of them came apart in the soup. I would make this again but do a couple of things differently: I would puree the veggies a little longer so that they were a little more smooth and I would leave out the parsnips.
Roasted Vegetable Soup with Herb Dumplings
For the soup:
1/2 butternut squash
1 sweet potato
2 leeks, white and light green parts only
1 yellow onion
4 cloves garlic, unpeeled
Chile powder (optional)
7 cups vegetable stock
1 bay leaf
For the dumplings:
1 cup flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 tablespoons chilled butter, cut into small pieces
1 tablespoon finely chopped marjoram (I omitted- I didn’t have any!)
1 tablespoon finely chopped parsley
1 tablespoon finely chopped thyme
1/2 cup milk (I used almond milk)
Chopped parsley, for garnish
Preheat oven to 400°F.
Peel and chop the butternut squash, carrots, parsnips, and sweet potato into 1-inch chunks. Cut the leeks into chunks. Peel and quarter the onion. Leave the garlic cloves unpeeled. Toss with enough olive oil to coat, plus a generous pinch of salt and pepper and a pinch of chile powder, if desired. Spread the vegetables evenly on two baking sheets. Roast until tender, 30-40 minutes. Squeeze the soft, roasted garlic from the skins.
Working in batches, puree the vegetables in a blender, adding vegetable stock as necessary to achieve a smooth consistency. Transfer the puree to a large pot along with the remaining vegetable stock and the bay leaf. Season to taste and simmer for at least 10 minutes.
Meanwhile, prepare the dumplings. Whisk together the flour, baking powder, and salt. Add the butter and rub with your fingers or a fork until the mixture resembles fine crumbs. Stir in the herbs. Add the milk and stir until combined.
Drop tablespoonfuls of the dough into the simmering soup. Cover the pot and simmer for about 10 minutes or until the dumplings are cooked through.
To serve, ladle soup and dumplings into bowls and garnish with chopped parsley.