Recipe Image

Roasted Beet Soup with Pork Dumplings

  • 40 m
  • 1 h 40 m
Diabetic Living Magazine
“Roasted caramelized beets form the base of this brilliantly colored sweet soup. Served with pork dumplings that are stuffed with a savory blend of cabbage and cream cheese, this recipe is perfect for either lunch or dinner.”

Ingredients

    • Roasted Beet Soup
    • 1½ pounds beets, peeled and cut into wedges
    • 1 medium onion, cut into wedges
    • 1 medium Granny Smith apple, peeled, cored and cut into wedges
    • 4 cloves garlic, peeled
    • 2 teaspoons olive oil
    • ¼ teaspoon salt
    • ⅛ teaspoon ground white pepper
    • 1 cup evaporated fat-free milk
    • 2 cups reduced-sodium chicken broth
    • 1 cup water
    • 2 teaspoons chopped fresh thyme
    • 2 tablespoons fat-free sour cream
    • Chopped fresh thyme (optional)
    • Pork Dumplings
    • 4 ounces ground pork
    • ½ cup finely chopped cabbage
    • 2 tablespoons tub-style cream cheese spread with chive and onion (1 ounce)
    • 2 tablespoons finely chopped onion
    • 2 teaspoons chopped fresh thyme
    • ¼ teaspoon ground pepper
    • 18 wonton wrappers

Directions

  • 1 Prepare soup: Preheat oven to 375°F. Line a large baking sheet with foil; set aside. Combine beets, onion, apple, garlic, olive oil, salt and white pepper in a large bowl. Spread in an even layer on the prepared baking sheet. Roast about 1 hour or until beets are tender.
  • 2 Meanwhile, prepare dumplings: For filling, cook ground pork in a medium skillet over medium heat until done, using a wooden spoon to break up meat as it cooks; drain off fat. Cool slightly. Combine cooked pork, chopped cabbage, cream cheese spread, chopped onion, chopped fresh thyme and ground pepper in a medium bowl.
  • 3 Place 18 wonton wrappers on work surface; use one wrapper at a time, keeping the remaining wrappers covered with a slightly damp paper towel to prevent them from drying out. For each dumpling, place about 2 teaspoons of the pork mixture in the center of a wonton wrapper. Lightly brush edges of wrapper with water; fold wrapper in half over filling. (Or bring two opposite corners together in center; repeat with the remaining two opposite corners.) Pleat edges together. Repeat with the remaining filling and wrappers. Bring a large pot of water to simmering. Add dumplings. Simmer, uncovered, about 1 minute or just until dumplings float. Drain well.
  • 4 Heat 1½ teaspoons olive oil in a large nonstick skillet over medium-high heat. Add half of the dumplings; cook about 2 minutes or until browned. Turn dumplings; cook 1 to 2 minutes more or until browned on second side. Repeat with another 1½ teaspoons olive oil and the remaining dumplings. Set dumplings aside.
  • 5 Continue preparing soup: Transfer roasted beet mixture to a blender or food processor. Add evaporated milk. Cover and blend or process until nearly smooth. In a 4- to 6-quart Dutch oven combine pureed beet mixture, broth, the water and the 2 teaspoons thyme. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 10 minutes or until thickened to desired consistency. Top individual servings with sour cream. If desired, sprinkle with additional thyme. Serve with dumplings.
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