Plantain Dumpling Soup (vegan) (oil-free)

subheading: For the soup:

½ red bell pepper, chopped

2 roma tomatoes

1 cup water

2 tbs dried basil

1 tbs vinegar

½ tsp liquid smoke (optional)

1 tsp sugar

Pinch of salt

subheading: For the dumplings:

1 ripe plantain, peeled and chopped

¾ cup fine bread crumbs

½ cup finely chopped kale

½ red bell pepper, finely diced

1 tbs lemon juice

Pinch of salt

subheading: For the soup:

Blend all ingredients and pour into a large saucepan

Allow to simmer over low heat while you prepare the dumplings

subheading: For the dumplings:

Puree the plantain in the food processor

Add the remaining ingredients and process until mixed well, scraping down sides as needed

Form dumplings: 16 tightly packed balls about 1 tbs each

Place dumplings on a plate as you make them

subheading: Cook the dumplings:

Add 1.5 cups water to the soup base and bring to a boil

Lower the heat to simmer and carefully add the dumplings

Simmer over low heat for 10 minutes

Gently loosen any dumplings that have stuck to the bottom of the pan and simmer for 5 more minutes

Serve hot

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