Simple Soup

Ginger and Benson got braces on Monday morning! Benson popped off one of his upper brackets within two hours of returning home so we had to go back to get bite turbos on his back molars. This made his mouth especially sore, so even though it was a hot day, I took pity and made one of his favorite soups for dinner.

Soup Ingredients:

1 medium sweet onion or ½ medium yellow onion, diced small

4 medium garlic cloves, minced

2 celery sticks, cut into thirds lengthwise, then chopped small

5 carrots, skins on, chopped into ½ inch pieces

8 Yukon gold potatoes, diced small

2 C frozen green peas

1 ¾ C (1 can) garbanzo beans, drained

3-4 Tbsp fresh lemon juice

8 C water

1-2 Not Chick’n or vegetable bouillon cubes (this will depend of your taste buds, particularly how accustomed you are to salty foods)

1 C raw cashew pieces (see note)

Salt and Pepper to Taste

Dumpling Ingredients:

2 C whole wheat flour

1 tsp salt

1 Tbsp sugar

4 tsp baking powder

1 C water


  1. In a large pot sauté the onions and celery in 1-2 tablespoons of water for 5-6 minutes. Add the garlic and continue to sauté for another 1-2 minutes.

  2. Add the potatoes, carrots, water, and bouillon. Cover and simmer for 12-15 minutes until the potatoes and carrots are tender. Stir in the lemon juice.

  3. Transfer 4 cups of the soup to a blender (I try to leave out the carrots so the soup doesn't turn orange). Add the cashew pieces and blend until smooth. Transfer the mixture back to the soup and stir to combine. Add the garbanzo beans and green peas. Salt and pepper to taste.

To add the dumplings:

  1. While the soup is simmering combine the flour, salt, sugar, and baking soda in a bowl. Add the water and stir until a batter forms.

  2. Once you have added the garbanzo beans, peas, and salt and pepper, bring the soup to a gentle boil and use a large cookie scoop to measure out and drop the batter into the soup.

  3. Once all of the dumplings are in the soup, cover the pot, reduce the heat and simmer for 10 minutes.

Notes: I've made this soup several times throughout the winter without the addition of the cashews (my weight tends to go up when I eat too much cashew cream and other calorically dense foods), but given how little food Benson had eaten throughout the day on Monday (he was a little traumatized from the bracket popping off) I decided to add an entire cup for the additional calories. I've written the recipe with the addition of the cashews, but feel free to do any of the following options instead:

1. Omit the cashews and lemon juice and eat the soup as is.

2. Omit the cashews and lemon juice and blend 4 cups of the soup without any cashews and add the mixture back in to thicken up the broth.

3. Reduce the lemon juice by half or completely omit. Blend 4 cups of the soup with 1 cup of unsweetened almond milk. It will give it a bit of creaminess, but be much less calorically dense.

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