1 ratings Rate

Farmhouse soup with spinach dumplings

Serves: 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.

Nutrition Info (per serve)

Kilojoules 1920kJ

Calories 459cal

Protein 19g

Total fat 7g

–Saturated fat 1g

Carbohydrates 90g

–Sugars 11g

Dietary fibre 11g

Sodium 430mg

Calcium 170mg

Iron 5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.