Spinach and Roasted Garlic Soup with Dumplings

Ingredients:

Soup:

1 Yellow Onion
6 TB Margarine
6 TB White Flour
5 cups Broth (Bonus recipe at the bottom for homemade veggie broth)
1 cup Mozzarella Cheese
2 Heads of Roasted Garlic
3 Handfuls of Spinach
Salt and Pepper

Dumplings:

2 cups Flour (I used half white and half whole wheat)
4 tsp Baking Powder
1/2 tsp Salt
1 1/3 cup Liquid


I know some of you are thinking, "Spinach soup, ew?!", but this is actually really delicious.  I've realized lately that you can put large amounts of spinach in things to get the health benefit, and not really have a strong veggie taste.  Spinach seems to be one of those things that will just blend in really well with the surrounding flavours.  I've been putting it in my smoothies lately too, and I can't taste it at all.  The spinach in this recipe takes on a lot of the yummy roasted garlic and cheese flavour and the dumplings are such an amazing comfort food for these cold days.  Give it a try!


Directions:

1. Before you start making the soup you are going to want to begin roasting the garlic.  Do this by cutting the top off of the head of garlic, place it on a tray, and sprinkle with oil.  Cook on 350 degrees for 40 minutes or until golden brown.

2.  Begin the soup by lightly caramelizing the onions.  Cook them on medium heat in some oil in what will eventually be the pot you cook the soup in.  Once that is done, move them to a bowl.

3.  Make a roux, you do this by mixing equal parts margarine (or butter), and flour.  It will have a paste-like consistency.  Add 3 cups of the broth (I used Vegetable) and stir until it begins to thicken.  If you were making a sauce you wouldn't add anymore liquid, but we want the soup base to be a bit thinner because the spinach, garlic and dumplings will thicken it up.  Add the remaining 2 cups of liquid.

4.  Add the cheese and stir until melted.  At this point you can add the garlic, previously caramelized onions, and spinach as well.  Blend until smooth using a blender or emulsifier.  Add salt and pepper to taste.

5.  Mix all of the ingredients for the dumplings and spoon into boiling soup.  It may seem like there isn't enough room for all of the dumplings but trust me, they will all fit.  Let the dumplings cook for 15 minutes, and then you are done!

To make your own vegetable broth you add two stalks of celery, two carrots, 5 cloves of garlic, one onion and some basil (optional) to 10 cups of boiling water.  Simmer on low for 90 minutes, the broth will reduce down to 8 cups and work really well for soups, sauces and gravy!