WHATaSOUPerSEASON

Alright, so 35 degrees is a little too cold, even for my Wisconsin blood, but I'll take the good excuse to get the crock pot out. We had tons of veggies in the fridge that were going to go bad soon, and they were the kinds of veggies nobody really likes. You know - the head of cauliflower thats getting rubbery, and bag full of radishes - what do people even eat those on? That means it's SOUP time! Granted, vegetable soup is not the most exciting thing, but wait...did somebody say dumplings? Yes please.

Vegetable Dumpling Soup
1/2 large sweet onion
1 tbsp. minced garlic
1 head cauliflower, chopped
1/2 head broccoli, chopped
1 bunch celery, chopped
10 radishes, chopped
3 medium carrots, chopped
8 cups veggie broth
2 tbsp. Bragg's liquid aminos (or soy sauce)
1/2 can light coconut milk
2 tbsp. arrowroot powder (or corn starch)
1 tsp. salt
2 tsp. pepper
1 tbsp. Emeril's Essence

1 1/4 c. whole wheat flour
1 tsp. baking powder
1 tsp. salt
1/2 c. soy/almond/coconut milk

Turn crock pot on LOW. Pour veggie broth into crock pot (I used by own powdered mix with water). Add onion, garlic, cauliflower, broccoli, celery, radishes, and carrots. Add liquid aminos. Let crock pot simmer all day or for at least 4-6 hours. Mix arrowroot powder (thickening agent) with coconut milk and add to pot. Add salt, pepper, and essence. ONE HOUR BEFORE SERVING: mix flour, baking powder, salt, and almond milk in separate bowl. Turn crock pot on HIGH. Add dough 1 tbsp. at a time to the crock pot. Let simmer 1 hour on high. Serve and enjoy!

Makes 7 servings.

Nutrition facts:
163 calories
6.5 grams protein

Coming up next: KILLER workouts and the most creative OATMEALS of all time (sugar cookie or chocolate pumpkin anyone?).

Cheers,
Vegan [Wanna-Be] Housewife