Farmhouse soup with spinach dumplings
Reviewed by our expert panelServes: 6
Time to make: 5 hrs 25 mins
Total cost: $17.81 / $3.80 per serve
(at time of publication)
Ingredients
- 1 tablespoon oil
- 2-3 cloves garlic, chopped
- 3cm piece fresh ginger, grated
- 2 onions, sliced
- ½ cup yellow peas
- ½ cup split green peas
- ½ cup pearl barley
- 3 carrots, sliced
- 2 stalks celery, sliced
- ¼ cup chopped fresh parsley
- 1 bay leaf
- 3 cups chopped root vegetables, eg. parsnips, swedes, potatoes
- 4 cups liquid reduced-salt vegetable stock or liquid no-added-salt chicken stock
- 1 cup water
- Spinach dumplings
- 2 cups self-raising flour
- ½ teaspoon salt
- 25g reduced-fat spread
- 2 tablespoons fresh parsley
- 1 ½ cups spinach, chopped, lightly cooked
- ¾ cup trim milk
Instructions
1 Preheat slow cooker and turn to low. Heat oil in a non-stick pan and cook garlic and ginger for a few minutes. Add onions and cook until softened. Place in a slow cooker.
2 Add peas and barley and remaining vegetables with stock and water. Cook for 4-5 hours.
3 Meanwhile, prepare dumplings. Sieve flour and salt into a bowl. Rub in spread. Add parsley and spinach. Make a well in the centre and pour in milk. Mix to a soft dough. Form into 12 balls. Cook at 180°C in oven for 10 minutes. Drop into soup for a final 20 minutes of cooking.
4 Serve with chopped fresh parsley.
HFG tip
The dumplings can be made up and even cooked in the oven the day before making the soup.
Nutrition Info (per serve)
-
Calories 459cal
-
Kilojoules 1920kJ
-
Protein 19g
-
Total fat 7g
-
–Saturated fat 1g
-
Carbohydrates 90g
-
–Sugars 11g
-
Dietary fibre 11g
-
Sodium 430mg
-
Calcium 170mg
-
Iron 5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Devin Hart
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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