Chunky vegetable soup
Prep
30 mins
Cook
40 mins
Servings
4
Difficulty
Medium
This chunky vegetable soup is one of my go to meals when I want something wholesome and satisfying without spending hours in the kitchen. With just 30 minutes of prep and 40 minutes of cooking, you'll have a warming bowlful ready before dinner time. I love how packed it is with vegetables like asparagus and broad beans, which are brilliant sources of fiber and keep you feeling full. The best part? It's incredibly affordable to make and uses simple ingredients you probably already have at home. Every spoonful is hearty and delicious, making it perfect for busy weeknights or meal prep.
Ella x
Ingredients
- 2 tbsprapeseed oil
- 12 leeks(350g), sliced)
- 13 garlic cloves finely grated
- 300 gbaby potatoes sliced
- 1 lvegetable stock made with 2 tsp bouillon powder(gluten-free, if needed)
- 250 gasparagus stems cut into chunks(tips separated)
- 160 gbaby frozen broad beans or soya beans
- 400 gcan borlotti beans drained
- 14 tomatoes chopped
- 30 gpack of basil stems and leaves separated and finely chopped
- 300 gtub cottage cheese
- 75 ggram(chickpea) flour sifted)
- 11 egg beaten
- 3 tbspbasil stems and leaves(taken from the 30g in the soup ingredients above)
Detail level
Instructions
- 1
First, 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.
- 2
Meanwhile, 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.
- 3
Heat 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.
- 4
To 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.
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