Recipe and Photo by Mackenzie Smith

In the winter, I aim to make a big pot of soup and then riff on it for a few days with new variations until it’s all gone. This week, with cold season upon us, a pungent soup of turmeric, black pepper and coriander toasted in hot oil with a lot of garlic, ginger and hearty greens was in order.

Photo by Mackenzie Smith.

The first version of this bold soup involves cooking 2 servings (one for me, one for husband) of frozen dumplings in the liquid and topping with chili oil, a squeeze of lime, fresh mint, and cilantro. I try to keep a few bags of frozen dumplings in my freezer at all times, both homemade and store-bought. Lucky for Austin, Steamies Dumplings are available at the Mueller Farmer’s Market on Sundays, and they offer a variety of frozen dumplings made with humanely raised meats and organic vegetables.

This week’s riffs include adding a can of white beans or chickpeas and topping with yogurt, fresh herbs, and toasted nuts. In a new batch, I might simmer short pasta or whole grains in the soup’s liquid and topping with grated parmesan and fresh herbs.

• 2 bunches of hearty greens like kale, collards or swiss chard
• Olive oil or ghee
• 8 cloves of garlic, minced
• 3 teaspoons turmeric
• 1 3” piece of fresh ginger
• 2 teaspoons black pepper
• 1 teaspoon ground coriander
• About 4 cups (32 ounces) chicken or vegetable stock
• 1 can cold coconut milk
• Fresh mint and cilantro
• Lime
• Chili oil

Roughly chop your greens (I used half lacinato kale, half collards), place in a large mixing bowl, and cover with water. Set bowl aside so the water loosens any grit on the greens while you chop your garlic and ginger.

Heat oil in a large pot over medium heat. Add spices and season with salt. Cook until you can smell the spices start to toast, about a minute or two, then add garlic and ginger. Cook on medium heat for another 2 minutes.

Add chicken broth and bring to a boil for a minute or so before stirring in your greens. Simmer greens until they’re almost tender, about 3 minutes. Season with salt and more pepper to taste.

Ladle out the amount of soup you’d like to eat right now into a smaller pot, where you’ll cook the dumplings. Bring soup to a boil and drop the dumplings (I usually add 3 per person) into the liquid, stirring immediately and often so they don’t stick to the bottom of the pot. Add half a can of coconut milk and bring to a boil, continuing to stir gently. Pour in the rest of the coconut milk and bring to a boil again. Check seasoning again and add salt to taste.

Top with chili oil, lime, and fresh herbs.