This creamy veggie soup has been a firm favourite of mine for a while now, it’s filling, satiating, and full of protein and nutrition. A nourishing soup is something I always feel like I need during the month of December and I know I’m not alone when I say that.
I also love the addition of dumplings with my vegetable soup and that’s something I grew up with; they were always my favourite part of any soup. However, you will never find any of Aunt Bessies dumplings floating around in my soup, as homemade dumplings are far nicer and just as easy to make.
- Leftover Veggie Roast
- 500g Potatoes
- 300g Broccoli
- 200g Brussel Sprouts
- 300g Carrots
- 1 Large Leek
- 2 Medium Onions
- 125ml Double Cream/ Cashew Cream
- Generous Knob of Butter
- 1 Tbsp Garlic Clove
- 2 Tsp Ginger
- 2 Tsp Mixed Herbs
- 1 Tsp Thyme
- 2 Bay Leaves
- 3 Vegetable Cubes
- 800ml Water
- 1/2 Tsp Sea Salt
- 1/4 Tsp Black Pepper
Finely chop the onions and pop them in a saucepan along with the butter. Sauté until soft.
Now peel and chop the vegetables. Start by adding the potatoes to the pan then continue to sauté for a further 5 minutes.
Add the vegetable stock and salt. Bring the pan to a boil and cook the potatoes for another 5 minutes, then reduce the heat to a simmer. Now you can add in the carrots, broccoli and sprouts and proceed to cook the soup until the vegetables have softened. Add the leeks 5 minutes before the soup has finished cooking.
When the soup has cooked you can now add in the herbs, ginger and pepper. Only add the cream when the soup has cooled as it will curdle.
NB: If the soup is too watery for your liking, you can thicken it by adding 2-3 Tbsp of cornflour to 2-3 Tbsp of water and stirring into a paste.
Makes 12 Dumplings
- 250g Plain Flour
- 120g Butter
- 2 Tbsp Cold Water
- 1 Tsp Baking Powder
- 1/2 Tsp Sea Salt
- 1/4 Tsp White Pepper
Pre-heat oven goes 180c
Place the room temperature butter into a bowl, sift in the flour, salt, pepper and baking powder, and start cutting the butter into the other ingredients using a pastry cutter or your hands.
When your dough resembles breadcrumbs you can now add in the water, a little bit at a time, until you have a ball of dough,
Now form the dough into 12 rough balls. Dumplings aren’t supposed to be perfectly round.
Place the balls onto a lined baking tray and bake for 20 minutes.
Remove the tray from the pan and add them to the soup.
NB: If you don’t appreciate soggy dumplings then you can add them to the soup when you are ready to serve.
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