Veggie or not – take 2! … the “not” element, the notes… and the dumplings

the “not” element

Turn your veggie soup into “not” if you prefer. Remember the bag of chicken bits stripped from your Sunday slow cooked chicken? Add the bits of chicken to your soup after you've blitzed and thickened.

the notes

Without being too ridiculous try and keep your carrot, onion and potato a similar size so that they cook evenly.

Don't put potatoes in with the carrots, onion and oil – the starch that is released from the potatoes means that they will cement themselves to the bottom of your saucepan!

If you want to shuck your chickpeas i.e. remove the outer husk, have a look at the blog for Sunday 18thMarch 2018 – Veggie Rendang – the shucking and the photos – The shucking stuff which gives you chapter, verse and photos.

If your soup is to include the bits of chicken you could use your chicken stock from slow cooking your chicken on Sunday instead of vegetable stock.

The savoury equivalent to the “cherry on the top of the cake” is a dumpling. Vegetarian suet is out there!

the dumplings

100g/4oz self raising flour

50g/2oz vegetarian suet

pinch of salt – mixed together

Add 100ml cold water, gradually to mix

and form into balls – 4 large or 8 small

Bring your soup to a simmer then add the dumplings, cover and continue to simmer for 20 minutes.

What you do is up to you

weigh your dumpling ingredients ahead and

set aside, covered in your mixing bowl

Make the stock base for the soup on Sunday – take it as far

as you've time or inclination and all that's left

is the blitzing, forming the dumplings and then

simmering for 20 minutes

Here's your bowl of comfort!

Finally – if you don't fancy adding the chicken to your soup you could always dip into your box of bacon bits and throw in a handful or two after you've blitzed and thickened – just a thought!