Farmhouse soup with spinach dumplings

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

Save to favs/meal planning

See favs

Serves: 6

Time to make: 5 hrs 25 mins

Ingredients

More weights & measures

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 skim milk

Instructions

Stay Awake

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.

Save to favs/meal planning

See favs PRINT