VEGETABLE SOUP & DUMPLINGS
Servings: 4 people
Equipment
- deep pan with lid
- chopping board
- sharp knife
- colander
- jug
- mixing bowl
- sieve
Ingredients
- 1 tbsp butter
- 3 carrots
- ½ swede
- 3 parsnips
- ½ butternut squash
- 1 leek
- 1 onion
- 2 sticks of celery
- 4 tbsp red lentils
- 1 pt stock you may need to add more, check levels regularly
- Salt & Pepper
- Ground cumin – optional
- Dumplings
- 100 g SR flour
- 50 g suet
- 1 tsp salt
- Pepper
- 1 tsp mixed herbs
Instructions
- Peel and dice carrots, swede, parsnip and butternut squash
- Wash and slice leek
- Peel and dice onion
- Slice celery
- Melt butter in large pan, add onion and leek. Cover and sweat for 3-5 mins
- Add remaining vegetables, mix well, sweat for 3 mins
- Stir in lentils
- Add stock and season (ground cumin adds a good flavour to this soup)
- Cover and simmer for about 20-30 mins until all vegetables are tender
- Either liquidise to make a smooth soup or leave chunky
- Serve with a swirl of cream or natural yogurt and a sprinkling of finely chopped leek and a little grated cheese
Dumplings
- Sieve flour into bowl and stir in seasonings and suet
- Bind with enough water to make a soft dough
- Divide into 8 balls and place in soup
- Simmer for about 30 mins
Notes
To serve – finely chopped leek, grated cheese