Chunky Vegetable Soup with Dumplings Serves 4 A hearty soup for a cold day. Make sure that the soup is boiling before adding the dumplings, otherwise they will not fluff up and melt in the mouth. Ingredients For the soup: · 1 medium onion, roughly chopped · 2 cloves garlic, chopped · 1 small potato, parsnip, carrot, turnip, swede, leek and large stick celery · 1½pt Marigold Vegetable Bouillon · ½tsp dried mixed herbs · seasoning · 1 leaf from a Savoy cabbage · 1oz / 25g frozen peas For the dumplings: · 2 heaped tbsp self raising flour · 1 heaped tbsp vegetarian suet · pinch salt
1. Put the onion and garlic into a pan. 2. Cut the potato, parsnip, carrot, turnip, swede, leek and celery into ½ inch cubes and add to the onions, together with the stock, herbs and seasoning. 3. Bring to the boil, cover and simmer for 30-40 minutes. 4. Make the dumplings by combining the ingredients in a bowl and adding enough water to make into a stiff mixture. Add more flour if necessary. 5. Take heaped teaspoonsful of the mixture and roll into balls. Roll the dumplings in a little extra flour and set to one side until the soup is nearly ready. 6. At the end of the cooking time, add the cabbage and peas. 7. Bring the soup to the boil and carefully add the dumplings, making sure that they are immersed in the soup. 8. Cover the pan and allow to simmer for 10 minutes until the dumplings are fluffy and have risen to the top. Serve at once. Recipes from www.vegsoc.org