Hearty Veggie Soup
Ingredients
2 onions, sliced
2 garlic cloves, crushed and sliced
8-10 medium potatoes, peeled and cut into nice sized pieces
2 carrots, sliced
2 stick celery, sliced
1.4 litre vegetable stock (or half and half, vegetable/beef)
2 tsp mixed herbs
Handful of long-grain rice
6 tbsp cooked lentils or chickpeas (optional)
3 tbsp flour
175 g self-raising flour
75 g vegetable suet
Pinch of salt & pepper
A little water
Preparation method
1. Heat a little oil in a flame-proof casserole or stew pot and gently fry the onions and garlic until just browned.
2. Add the flour and mix well before pouring on the stock, a little at a time, stirring continuously.
3. Add the remaining ingredients, bring to a boil then lower heat to simmer for 10 minutes.
4. In the meantime, make the dumplings by sifting the flour into a bowl and mixing with the suet. Add a little water, a tablespoon at a time, until the mixture forms a soft dough (don’t let it get sticky). Form the dough into 8 small balls and coat with flour.
5. Drop the dumplings into the stew and continue simmer for another 20-25 minutes until the dumplings are fluffy and soft.
6. Serve with a slice of crusty bread.