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
Method
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.
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