SPICED CARROT SOUP DUMPLINGS
SERVES: 4 PREP: 15 MINS COOK: 25 MINS
1 tbsp oil
1 onion, chopped
500g (1lb 2oz) carrots, sliced 300g (10½ oz) King Edward potatoes, diced
1 tsp ground coriander Seeds from 6 cardamom pods, crushed
2 vegetable stock cubes (for 1 litre)
¾ tsp LoSalt
28g (1oz) pack fresh coriander, chopped 50g (2oz) wholemeal self-raising flour
25g (1oz) vegetable suet
1. Heat the oil in a large saucepan and fry the onion, carrot and potato for 4-5 mins. Add the ground coriander and cardamom.
2. Dissolve the stock cube in 1 litre (1¾ pt) boiling water and add to the pan.
Bring to the boil, cover and simmer for 15 mins until tender and blitz with a stick blender until smooth.
3. stir in half the Losalt and the fresh coriander, reserving some for garnish.
4. 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.
5. Gently place the dumplings on the surface of the soup, cover and simmer for 5-6 mins until dumplings are cooked through. sprinkle with reserved coriander.
Per serving: 264 cals, 12g sugar, 9.5g fat (3g sat), 1.4g salt