I had a bunch of veggies that needed to be used so I looked for a recipe to combine them all and I found this, and made some alterations.
1/3 cup flour
½ tsp. kosher salt
2 tbsp. oil
4 tbsp. oil
1 ½ tbsp. paprika
1/8 tsp. cayenne pepper
1 large yellow onion, finely chopped
6 cups chicken broth
1 small head cauliflower, large stem removed, cut into florets
1 medium carrot, peeled and finely chopped
1 celery stalk
Kosher salt and freshly ground black pepper, to taste
In a food processor, blend together flour, salt, and 2 tbsp. oil. Add egg and blend until dough forms; refrigerate until ready to use.
Heat remaining oil in a 6-qt. saucepan over medium-high heat; add onion, carrot, celery, paprika, salt and pepper. Cook, stirring, until soft, about 5 minutes. Add vegetable stock and cauliflower. Cook for 5 minutes. Add squash, and bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 15 minutes.
Using a ½-tsp. measuring spoon, portion out and drop all dumpling dough into simmering soup; cook, stirring occasionally, until dumplings are cooked through, about 3 minutes.
To serve, ladle soup and dumplings into 6 serving bowls.
1) #2 asked for more. Woo hoo!
2) Next time, we will double the dumplings. There just wasn't enough of those tasty little morsels.
3) Or decrease the amount of broth. It was too brothy so we pureed it. We like thick soups.