This tasty veggie soup makes use of an ingredient that perhaps you haven’t before, the stems and stalks of a cauliflower head. I actually prefer the taste of the stems to the florets!
Makes 4 servings
150g onion, peeled and chopped Asda 2kg/98p 7p
200g carrot, diced, no need to peel 88p/kg 18p
300g potatoes, no need to peel, give them a good wash tho, don’t want any grit Asda 2kg/£1.18 18p
600g cauliflower, whole cauli weighing 800g/£1 75p
400g tin of chick peas, drained, or dried ones soaked and cooked – 125g dried beans = 1 tin. KTC 37p
60g flour, value brand 1.5kg/45p 2p
25ml oil 1 litre/£1.25 3p
If you are following the week three meal planner, the cauliflower needs to be about 800g altogether. In this recipe you need to use mostly the stalks and stems, the cauliflower florets will be used in the Meatless Sunday Lunch. Or you could just chop the cauli and use some stems and stalk in the sunday lunch too, I like stems/stalk in white sauce, you may prefer the florets
Saute all the vegetables for the soup in a little oil until soft. Add 1.5 litres water and simmer for 10 minutes.
Meanwhile, mix the dumplings together, adding enough water, you won’t need much, to make a soft dough.
Now it depends on how you like your soup. If you like a smooth soup, you could whizz it now and add the chick peas afterwards, or add them and whizz those as well. Or you could leave the whole thing as it is, or you could stick the whizzer in and pulse it until the soup is how you like it. Completely up to you
Season the soup with salt and pepper. Add a stock cube if you like and you have some.
Pinch hazelnut sized pieces of dumpling mix and pop them in the top of the soup, and simmer for 5 minutes until they are cooked through.
mixed vegetable soup, which is what this is, is infinitely variable. You could use any veg in the fridge in the soup and it almost certainly will taste fine.
A tsp of curry powder or garam masala makes a good addition to this, or individual spices, maybe ginger and turmeric, or cumin and coriander
you could use croutons instead of dumplings
a swirl of nice olive oil, yogort or cream over the top would make it look fancy