Chunky vegetable soup
Make this vegetable soup for a healthy lunch. Cottage cheese is the secret ingredient in the gluten-free dumplings - a healthier option and adding in calcium
- Serves: 4 persons
- 2tbsp rapeseed oil
- 2leeks (350g), sliced
- 3garlic cloves, finely grated
- 300g baby potatoes, sliced
- 1l vegetable stock made with 2 tsp bouillon powder (gluten-free, if needed)
- 250g asparagus, stems cut into chunks, tips separated
- 160g baby frozen broad beans or soya beans
- 400g can borlotti beans, drained
- 4tomatoes, chopped
- 30g pack of basil, stems and leaves separated and finely chopped
- 300g tub cottage cheese
- 75g gram (chickpea) flour, sifted
- 1egg, beaten
- 3tbsp basil stems and leaves (taken from the 30g in the soup ingredients above)
Step 1First, make the dumplings. Tip the cottage cheese into a bowl and mash to smooth slightly. Mix in the flour, egg and basil, then set aside for about 10 mins for the flour to absorb the moisture.
Step 2Meanwhile, heat the oil in a large pan over a medium heat and fry the leeks, garlic and potatoes for 10-15 mins, or until softened. Pour over the bouillon, then add the asparagus stems, all of the beans, the tomatoes and and remaining basil stems. Bring to the boil, then reduce the heat to a simmer, cover and cook over a medium heat for 10 mins until the veg is tender. Stir in the asparagus tips and remaining basil leaves, and cook a few minutes more. Set aside.
Step 3Heat a deep frying pan filled with water to a gentle simmer, then use an ice-cream scoop to scoop eight dumplings into the simmering water. Cook for 5 mins, or until the dumplings rise to the surface.
Step 4To serve, divide two portions of soup between bowls and top each with two dumplings. Keep the rest for another day. Will keep chilled in an airtight container for four days. Reheat in a pan for 10 mins over a low heat until piping hot.