kam's comfort: vegetable soup

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As a person who hates scrolling through long paragraphs to get to recipes, and also do not have sponsorships to write those long parables, I’m keeping this prelude short. 

I made this soup to supply the @ictcommunityfridge here in Wichita. This community fridge promotes mutual aid within the community, especially in areas that are food deserts. The total amount of servings that I got from my batch were about 15 bowls. This recipe is not going to have measurements as I relied on the ancestors to guide me through. 
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I want you guys to think about this: what are ways that you can set up beneficial mutual aids within your community, such as the fridge? If you have one in your area as well, also think about using it and if you can contributing to it. The first step to a revolution, community strengthening. 

Wa yuh need: 

• Carrots 
• Butternut squash 
• Chard
• Zucchini squash 
• Onion 
• Bell peppers 
• Cherry or grape tomatoes 
• Yellow potatoes 
• Japanese sweet potatoes
• Corn 
• Veggie bouillon 
• Dumplings [flour, cornmeal, sugar, baking powder, salt, water]
• Olivie oil, salt. Pepper, allspice, and any preferred seasonings.

How do di ting:

1. Preheat your oven to 350°. You’ll need the oven for the tomatoes.
2. Wash, peel and cut the potatoes, butternut squash, and carrots into cubes. Wash then slice the zucchini squash. 
3. Chop your onions and bell peppers into big chunks and add to blender or food processor. Pulse it until they are small and make a sofrito. 
4. Toss your tomatoes in olive oil, salt, and pepper and roast them in the oven for 20 minutes
5. Add water to your pot (or instant pot) and bring to a slow boil. After it comes to a boil add the sofrito, seasoning, and a couple of cubes of the vegetable bouillon to create the base. 
6. Add your vegetables including the corn and cook until they are tender. 
7. To make the dumplings: Add flour, cornmeal, salt, baking powder, and some sugar into the bowl and add water and mix until it becomes a stiff but slightly sticky dough. Roll it out into medium-sized balls. 
8. Add the dumplings, chard, and roasted tomatoes to the pot and continue to cook for about 5 minutes or until the dumplings are cooked. 
9. Nyamn di ting. 

I hope you try out this recipe and if you do tag me your pictures @islandgalting on both twitter and Instagram. Until the next food journey, love, and peace.

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