Who can relate? It probably doesn’t help that we lost an hour of sleep last weekend, but to be honest, this internship is getting the best of me. With only a few months left, I feel obligated to give it all I have. It seems however that the more this internship goes on, the more tired I’m getting and the busier I get. I have so many recipes to share with you guys, yet so little time to write a post. I suppose there’s something about working over 40 hours a week, spending a few hours every night studying, then taking some time to exercise and develop some recipes that can make a person exhausted. So instead of being the perfectionist that I’ve always been, I’m going to have to be okay with writing a shorter post every week and just leave you to the recipe. How would you feel about shorter blog posts over the next few months? Don’t worry, I won’t stop sharing recipes!
Enough about my busy life (we’re all busy), let’s move on to the recipe. I know we’re all wishing for winter to be over by now, but the reality is that we’re still experiencing temperatures of -20ºC to -30ºC around here. The last thing my body craves right now is a salad and all I can think about is the comfort of soup and hot oatmeal. Blame the winter storm that’s coming today. I suppose spring recipes will have to wait another few weeks.
So this soup is the result of the cold temperatures we’re currently experiencing. Think of it as a cross between creamy mushroom soup and french onion soup, topped with dumplings (my favorite part). It’s filled with all the good stuff, yet prepared in under an hour. I made it healthier by using whole milk (or plain unsweetened almond milk) instead of cream and by using whole wheat flour for the dumplings. You simply start by lightly caramelizing your onions, then adding your garlic and mushrooms. When your vegetables are cooked, add your broth, thyme and bay leaves and simmer for 15 minutes. Meanwhile, you can make your dumplings using whole wheat flour, milk, baking powder and salt. When the 15 minutes are done, all you need to do is blend the soup in a blender or food processor and return it to the saucepan. Add your milk and dough and cook for an additional 5 minutes until your dumplings are done. To me, it’s the perfect end of winter recipe!
I realize now that I said this was going to be a short post… Oh well! Here’s to shorter posts and more healthy recipes to come!
Store in an airtight container in the fridge or freezer.
If using low sodium vegetable broth, reduce the amount of added salt.
If you try this recipe, make sure to tag your photo #unsweetenedcaroline on Instagram, Facebook and Twitter! Don’t forget to also tag me @unsweetened.caroline on Instagram so I can see your creations!
Jump to RecipeRoasted potato pesto salad with spicy chipotle chickpeas. Another delicious vegan recipe for…May 15, 2018