Recipe of the day: Chunky vegetable soup with dumplings recipe

Autumn is slowly creeping in and we couldn’t help but meet the changing season halfway by reminiscing about making a good chunky hearty vegetable soup. 

As we will need an immune booster with the colder weather, soups are a great way for this, and yes, some soups can be quite rich. 

Several studies have shown that chicken soup can reduce inflammation and ease the symptoms of respiratory tract infections.

We all have heard this in the past or advised a loved one, or even a stranger, that when you fighting the flu soups are one of the easiest and oldest methods to start your road to recovery.

Whether you like your soup chunky, or adding your soup in a blender to make it smooth, in the next few months you either be tucking into butternut soup, chicken, tomato, and of course vegetable soups.

Make this chunky vegetable soup on a whim, as the dumplings don’t need longer than 20 minutes to fully cook. 

Chunky vegetable soup with dumplings recipe

Ingredients

• 3 tablespoon Oil
• 2 onions
• 3 cloves garlic crushed
• 3 carrots chopped
• 1 leek chopped
• 2 bay Leaves
• ½ teaspoon Pepper
• 2 teaspoons Dried Dill
• 1.4 litres of vegetable stock
• 3 potatoes chopped
• 1-1 ½ teaspoon Salt
• Fresh parsley

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For the Dumplings

• 250 g Self-Raising Flour
• 125 g Butter grated
• Salt and Pepper

Instructions

1. Heat the oil over medium heat. Add the onion and fry for a couple of minutes. Add the garlic, carrot, leek, bay leaves, pepper, dill and salt. Stir everything together then add the vegetable stock.
2. Bring to a boil and simmer for 10 minutes then add the potato and simmer for another 10 minutes. While the soup is cooking mix together the flour, butter and a sprinkling of salt and pepper for the dumplings. Rub between your fingers until it has the consistency of breadcrumbs then add a splash of water and work into 12 dumplings.
3. Drop the dumplings onto the top of the soup and then cover them with a lid and cook for another 10 minutes. Serve topped with chopped parsley.

This recipe can be found on thecookreport.co.uk

Chunky vegetable soup with dumplings recipe

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 Make this chunky vegetable soup on a whim, as the dumplings don’t need longer than 20 minutes to fully cook.

• Author: Amy Fulwood
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Category: Starter, Side
• Method: Boil
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 3 tablespoon Oil
• 2 onions
• 3 cloves garlic crushed
• 3 carrots chopped
• 1 leek chopped
• 2 bay Leaves
• ½ teaspoon Pepper
• 2 teaspoons Dried Dill
• 1.4 litres of vegetable stock
• 3 potatoes chopped
• 1–1 ½ teaspoon Salt
• Fresh parsley

For the Dumplings

• 250 g Self-Raising Flour
• 125 g Butter grated
• Salt and Pepper

Instructions

1. Heat the oil over medium heat. Add the onion and fry for a couple of minutes. Add the garlic, carrot, leek, bay leaves, pepper, dill and salt. Stir everything together then add the vegetable stock.
2. Bring to a boil and simmer for 10 minutes then add the potato and simmer for another 10 minutes. While the soup is cooking mix together the flour, butter and a sprinkling of salt and pepper for the dumplings. Rub between your fingers until it has the consistency of breadcrumbs then add a splash of water and work into 12 dumplings.
3. Drop the dumplings onto the top of the soup and then cover them with a lid and cook for another 10 minutes. Serve topped with chopped parsley.