| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Veg3, Vegetarian |
4 |
servings |
INGREDIENTS
| 1 |
md |
Onion; roughly chopped |
| 2 |
|
Cloves garlic; chopped |
| 1 |
sm |
Potato; parsnip, carrot, |
|
|
; turnip, swede, leek |
|
|
; and large stick |
|
|
; celery |
| 1 1/2 |
pt |
Marigold Vegetable Bouillon |
| 1/2 |
ts |
Dried mixed herbs |
|
|
Seasoning |
| 1 |
|
Leaf from a Savoy cabbage |
| 1 |
oz |
Frozen peas |
| 2 |
|
Heaped tbsp self raising flour |
| 1 |
|
Heaped tbsp vegetarian suet |
| 1 |
pn |
Salt |
INSTRUCTIONS
FOR THE SOUP
FOR THE DUMPLINGS
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 30-40 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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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