Chunky Vegetable Soup With Dumplings
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
1 1/2 pints marigold vegetable bouillon
1/2 tsp. dried mixed herbs
Seasoning:
1 leaf from a savoy cabbage
1 ounce frozen peas
For the dumplings
2 heaped Tbsp. self raising flour
1 heaped Tbsp. vegetarian suet
1 pinch salt
Cooking Instructions
1. Put the onion and garlic into a pan. 2. Cut the potato, parsnip, carrot, turnip, swede, leek and celery into 1/2 inch cubes and add to the onions, together with the stock, herbs and seasoning. 3. Bring to the boil, cover and simmer for 30 to 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 tsp.fuls 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)