Cabbage & Dumpling Soup
INGREDIENTS:
1/2 c Chopped onions -- butternut squash
2 tb Minced garlic 1 tb Lemon juice
1 tb Minced ginger root 1/2 ts Coriander
1/3 c Dry sherry 1/2 ts Nutmeg
1 tb Olive oil 1/2 ts Cumin
2 c Vegetable broth 1/2 ts Cinnamon
4 c Peeled, seeded, cubed 1 tb Lemon rind
1/2 c Chopped onions -- butternut squash
2 tb Minced garlic 1 tb Lemon juice
1 tb Minced ginger root 1/2 ts Coriander
1/3 c Dry sherry 1/2 ts Nutmeg
1 tb Olive oil 1/2 ts Cumin
2 c Vegetable broth 1/2 ts Cinnamon
4 c Peeled, seeded, cubed 1 tb Lemon rind
In a large pot, saute onions, garlic & ginger in oil & sherry for 10 minutes. Stir frequently. If the vegetables stick, add a little stock.
Add remaining stock & squash. Cover pot & bring to a boil. Lower heat & simmer for 25 minutes. Remove from heat & let cool 10 minutes. Puree in a blender, then stir in the remaining ingredients. Garnish with lemon rind.
Add remaining stock & squash. Cover pot & bring to a boil. Lower heat & simmer for 25 minutes. Remove from heat & let cool 10 minutes. Puree in a blender, then stir in the remaining ingredients. Garnish with lemon rind.