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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