Make this vegetable soup for a healthy lunch. Cottage cheese is the secret ingredient in the gluten-free dumplings – a healthier option and adding in calcium
Prep:30 mins
Serves 4
2 tbsp rapeseed oil2 leeks (350g), sliced3 garlic cloves, finely grated300g baby potatoes, sliced1l vegetable stock made with 2 tsp bouillon powder (gluten-free, if needed)250g asparagus, stems cut into chunks, tips separated160g baby frozen broad beans or soya beans400g can borlotti beans, drained4 tomatoes, chopped30g pack of basil, stems and leaves separated and finely chopped
STEP 1First, 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.STEP 2Meanwhile, 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.STEP 3Heat 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.STEP 4To 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.
