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Chunky vegetable soup

Chunky vegetable soup in a bowl

Chunky vegetable soup

Name: Chunky vegetable soup
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 2 tbsp rapeseed oil; 2 leeks (350g), sliced; 3 garlic cloves finely grated; 300g baby potatoes sliced; 1l vegetable stock made with 2 tsp bouillon powder (gluten-free, if needed); 250g asparagus stems cut into chunks, tips separated; 160g baby frozen broad beans or soya beans; 400g can borlotti beans drained; 4 tomatoes chopped; 30g pack of basil stems and leaves separated and finely chopped; 300g tub cottage cheese; 75g gram (chickpea) flour sifted; 1 egg beaten; 3 tbsp basil stems and leaves (taken from the 30g in the soup ingredients above)

Sara Buenfeld

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Serves 4

Easy

Prep: 30 mins

Cook: 40 mins

A star rating of 3.8 out of 5.9 ratingsRate

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Make this chunky vegetable soup for a healthy lunch. Cottage cheese is the secret ingredient in the gluten-free dumplings - a healthier option and adding in calcium

Gluten-free

Healthy

High-fibre

Low calorie

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp rapeseed oil
2 leeks

(350g), sliced
3 garlic cloves

finely grated
300g baby potatoes

sliced
1l vegetable stock

made with 2 tsp bouillon powder (gluten-free, if needed)
250g asparagus

stems cut into chunks, tips separated
160g baby frozen broad beans

or soya beans
400g can borlotti beans

drained
4 tomatoes

chopped
30g pack of basil

stems and leaves separated and finely chopped

For the dumplings

300g tub cottage cheese
75g gram (chickpea) flour

sifted
1 egg

beaten
3 tbsp basil

stems and leaves (taken from the 30g in the soup ingredients above)

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Nutrition: Per serving

kcal426
fat14g
saturates4g
carbs42g
sugars10g
fibre16g

high
protein25g
salt1.2g

Method

step 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.
step 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.
step 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.
step 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.

Recipe tip

Cottage cheese has a high protein-to-calorie ratio, making it an ideal choice for a more sustaining lunch.

Recipe from Good Food magazine, June 2023

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A star rating of 3.8 out of 5.9 ratings

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