This homely, comforting soup delivers full flavour and utter satisfaction with its stewed greens and doughy little dumplings! Whip it up whenever your tummy needs that feeling of pure comfort and/or the warm and fuzzies.
You will need
Serves 4
For the broth:
- 1 bunch Tuscan kale
- 1 bunch Swiss chard
- 10 cloves garlic
- Big knob of ginger, roughly chopped
- 1 star anise
- 3 cloves
- 1/4 cinnamon stick
- 10 turns black pepper grinder
- 3 cloves
- 1 teaspoon smoked paprika
- 1 tablespoon vegan chicken stock powder
For the dumplings:
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1/4 teaspoon baking powder
- 1 teaspoon turmeric
- 2 teaspoons brown sugar
- 3/4 cup oat milk
- 1 tablespoon melted plant-based butter
To serve:
- 1 lemon
Recipe: Simon Toohey
Directions
Step 1
In a deep pot, pour in 3 litres of water and bring to boil.
Step 2
Roughly chop the garlic and ginger and add to the boiling pot, followed by the cinnamon, star anise, cloves, paprika and stock powder.
Step 3
On a chopping board, layer the leafy greens on top of each other and cut into 2 cm strips, stems included. Place in the pot with the lid on. When it begins to boil, reduce to medium heat and leave to cook for 25–30 minutes or until all the greens have softened.
Step 4
For the dumplings, add all ingredients in a bowl and mix until a sticky dough is formed. It’ll be quite wet at first, but set it aside until your broth has about 10 minutes left to cook, and it will thicken up as it rests.
Step 5
Moving aside the ingredients in your pot to create space, scoop up a spoonful of the dough mixture onto a tablespoon and gently drop this blob (yes, a blob) into the broth. Repeat until all dough has been used.
Step 6
Cover with the lid and simmer for 10 minutes, allowing the dumplings to steam. The dumplings will set in this time and expand as they soak up the broth’s flavours.
Step 7
Ladle into bowls to serve with a wedge of lemon, and top with lemon zest.
Recipe: Simon Toohey
More recipes for entertaining
Directions
10 mins to prep
40 mins to cook
Step 1
In a deep pot, pour in 3 litres of water and bring to boil.
Step 2
Roughly chop the garlic and ginger and add to the boiling pot, followed by the cinnamon, star anise, cloves, paprika and stock powder.
Step 3
On a chopping board, layer the leafy greens on top of each other and cut into 2 cm strips, stems included. Place in the pot with the lid on. When it begins to boil, reduce to medium heat and leave to cook for 25–30 minutes or until all the greens have softened.
Step 4
For the dumplings, add all ingredients in a bowl and mix until a sticky dough is formed. It’ll be quite wet at first, but set it aside until your broth has about 10 minutes left to cook, and it will thicken up as it rests.
Step 5
Moving aside the ingredients in your pot to create space, scoop up a spoonful of the dough mixture onto a tablespoon and gently drop this blob (yes, a blob) into the broth. Repeat until all dough has been used.
Step 6
Cover with the lid and simmer for 10 minutes, allowing the dumplings to steam. The dumplings will set in this time and expand as they soak up the broth’s flavours.
Step 7
Ladle into bowls to serve with a wedge of lemon, and top with lemon zest.
You will need
Serves 4
For the broth:
- 1 bunch Tuscan kale
- 1 bunch Swiss chard
- 10 cloves garlic
- Big knob of ginger, roughly chopped
- 1 star anise
- 3 cloves
- 1/4 cinnamon stick
- 10 turns black pepper grinder
- 3 cloves
- 1 teaspoon smoked paprika
- 1 tablespoon vegan chicken stock powder
For the dumplings:
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1/4 teaspoon baking powder
- 1 teaspoon turmeric
- 2 teaspoons brown sugar
- 3/4 cup oat milk
- 1 tablespoon melted plant-based butter
To serve:
- 1 lemon