Get a hearty fill of this garden vegetable soup and dumplings! It’s a delicious veggie option filled with seasonal summer ingredients, making it a nice light soup option, even when it’s hot out.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the dumplings
2 cups flour
2 tsp baking powder
Salt and black pepper
100 g cold butter
100 ml water
For the soup
2 tbsp olive oil
3 leeks, chopped
2 onions, peeled and chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
2 tbsp peeled, crushed garlic
Salt and black pepper
2 L vegetable stock
2 tomatoes, peeled and diced
200 g spinach, chopped
¼ cup chopped parsley

METHOD
For the dumplings
1. Sift the flour, baking powder and seasoning into a bowl.
2. Grate in the butter. Using your fingertips, rub it in until the mixture resembles fine breadcrumbs.
3. Add water, 1 tbsp at a time, until crumbs come together into a dough.
4. Divide the dough into 24 pieces. Roll each one into a ball.
For the soup
1. Heat the oil in a large pot over medium heat. Add leeks, onions, carrots, celery, garlic and a pinch of salt. Fry until the vegetables start to soften, about 10 minutes.
2. Add the stock, increase heat to high and bring to a simmer.
3. Add tomatoes and spinach, and season. Reduce heat to low, cover, and cook for 15 minutes.
4. Add the dumplings. Increase the heat to medium, cover and simmer for 10–15 minutes, until the dumplings float to the top.
5. Add parsley and serve.

Recipe: Amerae Vercueil
Styling: Chiara Turilli
Photography: Andreas Eiselen/HMimages.co.za

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