Veggie Dumpling Soup

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Soup is once of my favorite meals. Veggie dumpling, chicken, ramen, udon, miso, onion, sancocho, you name it, I love it. This veggie dumpling soup actually tastes very similar to sancoho.

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What you'll need for the soup:

• 2 packets of Grace chicken soup mix

• 3 large carrots

• 8 cups of water

• 4 pieces of corn on the cob (use loose corn if that's what you prefer)

• 4tbsp of tomato paste

• 2tbsp of sofrito (click here for my sofrito recipe)

• a few sprigs of thyme

• 3 garlic cloves, crushed or chopped

• 1/2 box of orzo pasta or any short noodles (the Grace soup mix has a little pasta in it already)

• drizzle of olive oil

• avocado (optional)

Directions: Chop or crush garlic cloves in a mortar and pestle. By chopping or crushing the garlic, you'll release the oils and flavor. Cut your carrots to the size that you like. Sauté garlic, tomato paste and sofrito in olive oil for 1-2 minutes. Add the water and soup mix, then stir to blend the soup mix. Add thyme, corn and carrots, and let simmer until carrots are tender. Once carrots are tender, add your dumplings and let cook for about 10 minutes, then add your pasta.

What you need for the dumplings:

• 1 1/2 cup of all purpose flour

• 1/4 cup of warm water (you may not need all of it)

• pinch of salt

Directions: Sift flour and salt in a bowl, then slowly add warm water until you have a nice dough that isn't sticky. If it's sticky, dust lightly with flour. Divide the dough into small pieces and roll each piece in your hand to form an oval shape.

Enjoy!