Friday, 27 May 2011

Root Vegetable and Dumpling Soup


Ingredients:

  • 1 onion, thinly sliced
  • 1 tbsp ghee
  • 3 potatoes, cut into 2cm chunks
  • 3 parsnips, washed and cut into 2 cm pieces
  • 3 carrots, washed and cut into 2 cm pieces
  • 6 leaves of kale, washed and roughly chopped
  • 1 tsp oregano
  • 1 tsp marjoram
  • 3 stock cubes
  • 1.5 litre water
  • 250g self raising flour
  • 125g vegetable suet
  • 4 to 6 tbsp cold water

Method:

  1. Fry the onion in the ghee until it starts to brown in a large soup pan.
  2. Add all the ingredients apart from the flour, suet and tablespoons of water.
  3. Bring to the boil.
  4. While it's heating, mix the flour and suet together and then add the tbsp of water.
  5. Mix the flour and water into a dough and roll into 4 balls.
  6. Place balls of dough into soup.
  7. Simmer soup for 20 minutes with a lid on the pan.
  8. Serve soup with one dumpling per person.

Serves 4.

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