Roasted Root Vegetable Soup with Herbed Dumplings



1 medium turnip

1 large parsnip

1 large carrot

¼ – ½ buttercup squash

1 sweet potato

1 onion

4 cloves garlic

2-3 tbsp olive oil

Sprinkling of dried rosemary, parsley, and thyme

Cracked pepper

6 cups chicken or vegetable stock

Dumpling mix with milk and fresh herbs


Preheat oven to 400 degrees (F)

Cut you squash in half, remove the seeds and put a wee bit of oil and pepper in the centre (if you bought pre-cut squash just roast it along with the other vegetables, but wait about ½ hour to put the cubes in the oven).

Peel and chop the remaining vegetables into 1 –1 ½ inch cubes/discs. Toss with olive oil, herbs and cracked pepper. Peel onion and garlic, leave garlic cloves whole, quarter the onion. Place in a baking pan and roast for 1 hour or until soft and slightly browned.

Meanwhile, in a large soup pot, heat your stock. Prepare dumpling mixture. Once vegetables are cooked through, add about 1 cup at a time and puree with an immersion blender. If you prefer a chunky soup, puree about ½ way. Continue until all of the vegetables have been incorporated and the soup is at your desired consistency. Form dumplings into small balls and drop in the hot soup. Cover and let cook for about 15 minutes. Serve. If desired add grated nutmeg and grated Gruyere cheese as garnish.


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