easiest way to prepare ultimate Winter vegetable stoup with spinach and parmesan dumplings

How is everything going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Winter vegetable stoup with spinach and parmesan dumplings. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Winter vegetable stoup with spinach and parmesan dumplings is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Winter vegetable stoup with spinach and parmesan dumplings is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 leek, trimmed, thickly sliced
  • 4 garlic cloves, peeled
  • 2 teaspoons mixed spice
  • 2 teaspoons sweet paprika
  • 2 desiree potatoes, peeled, cut into 2cm pieces
  • 2 parsnips, peeled, thickly sliced
  • 2 baby fennel, trimmed, cut into wedges
  • 2 sprigs fresh sage
  • 400g can whole peeled tomatoes
  • 3 cups Massel vegetable liquid stock
  • 500g Kent pumpkin, cut into 3cm pieces

Method

  • Step 1
    Heat oil in large heavy-based saucepan over medium-high heat. Add leek and garlic. Cook, stirring, for 4 minutes or until leek has softened. Add mixed spice and paprika. Cook, stirring, for 30 seconds or until fragrant. Add potato, parsnip, fennel and sage. Stir to combine. Add tomatoes, stock and 1 cup water. Bring to a simmer. Cook, covered, for 10 minutes. Add pumpkin. Cook for a further 5 minutes or until vegetables are almost tender. Remove and discard sage sprigs.
  • Step 2
    Meanwhile, make spinach and parmesan dumplings. Sift flour into a bowl. Make a well in the centre. Squeeze excess moisture from the spinach. Add spinach, parmesan, milk and butter to flour. Stir to form a soft dough. Roll into 12 balls.
  • Step 3
    Top stoup with dumplings. Reduce heat to medium. Cook, covered, for 20 minutes or until dumplings are cooked through. Serve.

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