Vegetable Dumpling Soup

This is a simple, hearty soup that can be a whole meal if you like. Some fresh buttered bread would go well, though the dumplings were carb enough for me. At least Indu thought so.

Refined Flour Grated cheese Baking powder Mustard powder Salt Pepper Onion Salt Stock [chicken/beef/vegetable] Bay leaves Small finely chopped onion Eggs Chopped french beans Cauliflour florets Chopped Carrots Handful macaroni or other pasta

Method:

1. Mix the flour with sensible proportions of mustard powder, onion salt, baking powder, grated cheese and eggs.
2. Mix to form a stiff dough. Add a little water and then mix with oiled hands, so the dough is really really soft.
3. Heat a little butter, add the onions. Fry till transparent.
4. Add the stock. Bring to the boil. Add the bay leaf.
5. Roll the dough into 1 – 1.5 inch balls and drop carefully into the liquid.
6. When done, add all the vegetables and the pasta.
7. Nudge the dumplings a bit. They should float to the surface and bob around.
8. Bring to the boil again, then cover and simmer for 7 – 10 minutes. [calculate your pasta time accordingly]
9. Check one dumpling to see if it has absorbed the liquid. It shouldn’t be bready inside.
10. If so, adjust the seasoning, take off the heat and serve with hot buttered toast and grated parmesan cheese.

And oh! I added a liberal dose of chilli flakes. Feel free to do so yourself!
- Sid

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