Spiced Carrot Soup with Dumplings
- Prep: 15 minutes
- Cook: 25 minutes
- Serves: 4
INGREDIENTS
- 1 tbsp oil
- 1 onion, chopped
- 500g carrots, sliced
- 300g King Edward potatoes, diced
- 1 tsp ground coriander
- Seeds from 6 cardamom pods, crushed
- 2 very low salt vegetable stock cubes (for 1 litre)
- ¾ tsp LoSalt
- 28g pack fresh coriander, chopped
- 50g wholemeal self-raising flour
- 25g vegetable suet
METHOD
- Heat the oil in a large saucepan and fry the onion, carrot and potato for 4-5 minutes. Add the ground coriander and cardamom.
- Dissolve the stock cube in 1 litre boiling water and add to the pan. Bring to the boil, cover and simmer for 15 minutes until tender and blitz with a stick blender until smooth. Stir in half the
- LoSalt and the fresh coriander, reserving some for garnish. Meanwhile, mix the flour, suet and remaining LoSalt together in a bowl, add 2-3 tbsp water and mix to form a dough. Roll into 8 small balls.
- Gently place the dumplings on the surface of the soup, cover and simmer for 5-6 minutes until dumplings are cooked through. Sprinkle with reserved coriander