Dressing Dumpling Soup

dressing dumpling soup

From November 30, 2005:  I made this soup using the left-over cornbread dressing from Thanksgiving. It was delicious. Of course this soup can be modified depending on what ingredients you have handy. You can add shredded left-over turkey to the soup toward the end of cooking (when you add the zucchini) if you eat turkey. My friend, Donna made my soup and used dandelion greens instead of kale. She said it was wonderful. This soup is an excuse to make dressing more often.

Dressing Dumpling Soup

1 T. olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 carrot, chopped
1 cup kale, finely chopped
6 cups vegetable broth
1 zucchini, chopped
salt and pepper
2 T. cilantro, chopped

Heat olive oil in soup pot over medium heat. Add onions, garlic, and carrot and cook until softened. Add kale and broth and simmer for 10 minutes. Add zucchini and simmer another 10 minutes. Season soup with salt and pepper. Right before serving, throw in cilantro (or parsley if you don’t like cilantro).

To serve, heat a scoop of dressing in the soup bowl in the microwave. Ladle the soup over the dressing and serve.


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