The warm steam rises to my face as I stir the contents of the pot, thick with a variety of root vegetables and herbs. It’s a combination of flavors and textures that will demand you cozy up on the couch and watch something Jane Austen inspired.
After days of battling a cold, I buckled up and headed to the grocery store for a homemade remedy for foggy body and mind.
Root vegetables are something that I grew up with. They’re so filling, easy to prepare, and rather inexpensive. And the best part is that the tend to absorb the flavors that they are cooked in while maintaining their various textures.
What you’ll want:
1 Name root (also called yam),
1 Malanga or Bonita (or both),
1-2 Green Plantains (I like mine on the ripe side for a touch of sweetness; look for a yellow-green color) * Yellow sweet plantain will cook very quickly and will likely get too mushy in soup.
Frozen, Cubed Squash
Onions, Garlic, Carrots, Mushrooms, Green Bell Pepper, Celery
Homemade Dumplings *I’ll show you how to make those
The real fun starts when it’s time to season her up.
I love these glass seasoning jars by Archer Farms. Not only are they prettier than plastic jars, but they are reusable, thus better on the environment. In addition to these seasonings, I added curry powder, salt, coriander, black pepper, hot sauce and a small can of tomato sauce.
Growing up, I hated cloves. Haitians put it into most dishes and biting down on one was never a treat; but as I got older, I came to realize that they really do add such great flavor and dimension to a meal.
I won’t lie to you and say that you won’t accidentally bite down onto one, but doing so isn’t the end of the world. You’ve got a delicious bowl of soup to help you through.
Root vegetables come in a variety of densities, so it’s a good idea to keep that in mind when adding them to the soup. Once the vegetables have cooked for a bit, you can add as much frozen squash as you’d like. The squash adds sweetness and thickens the soup as well.
Now for the dumplings. They’re incredibly easy to make. You’ll need flour and water.
Place a cup or handful of flour (the amount you use is up to you and how many dumplings you want) into a bowl and add a bit of water. You’ll use a metal spoon to mix it. You’re looking for a slightly gummy consistency and you can add more flour or water if needed.
Next, you scoop some out with a spoon, roll it out in your hands and place in gently into the pot of soup, giving it some room to be cooked on all sides.
Add a small can of tomato sauce to add flavor and heighten the beautiful color.
Add cayenne pepper or hot sauce for an added kick. I like for my nose to get runny (especially great if you’ve got a stuffy nose).
Add parsley and cilantro.
Now, stick your face in it, or a piece of bread. The option is yours, but it’s freaking delicious and you’ll love it.
I had a little leftover rice in the fridge, so I added that in as well. A little rice ain’t never hurt nobody.
Also, I like to use a lot of spices. You don’t have to, but I recommend it because it’s more deliciousy-er that way.
Occasionally give the pot a stir to ensure that none of the vegetables are sticking to the bottom.
I’m not a food blogger and I don’t give recipes often, so if there’s something you’re confused or wondering about, something I didn’t explain clearly or forgot to explain, please ask. I promise you won’t be sorry for making this. As a matter of fact, you’re welcome. 🙂