Spiced Carrot Soup with Dumplings
1 February 2017
On cold winter nights, nothing warms up the whole family like a
bowl of soup. This one will fill up the kids and you can even sneak
in a few veggies too!
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
¾ tsp LoSalt
28g pack fresh coriander, chopped
50g wholemeal self-raising flour
25g vegetable suet
1. Heat the oil in a large saucepan and fry the onion, carrot and
potato for 4-5 minutes. Add the ground coriander and
2. 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
3. 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.
4. 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.
Prep: 15 minutes
Cook: 25 minutes