Go Green, Eat Green !

Ren Juarez, Reporter

If you are a vegetarian and are looking for a new delicious plate to cook, you should try the veggie soup and dumpling recipe! This vegetarian recipe is by far my favorite. It’s so good, I whipped some up for my own family.

First, you will need the following ingredients:
4 tsp unsalted butter
1 large leek, halved lengthways and finely sliced
1 bunch spring onions, sliced
1 large carrot, diced into small cubes
1 clove garlic, crushed
5 cups vegetable stock
1 lemon, juiced and zested
6 tbsp. spring greens, sliced
1 tbsp. flat­leaf parsley, roughly chopped
1 tbsp. basil, roughly chopped
For the dumplings:
1. 1 cup self­raising flour
2. 6 tbsp. and 2 tsp unsalted butter
3. 2 tbsp. flat­leaf parsley, finely chopped
4. 2 tbsp. dill, finely chopped
5. 3­4 tbsp. cold water
Now that you have all of your ingredients, you will begin by making the broth.
Step 1) In a large casserole dish, melt the butter for the broth over a medium heat.
Step 2) Add the leeks, spring onions and carrots, lower the heat and cook gently for 5­7 minutes or until the leeks and spring onions have softened. Add the garlic and cook for an additional 2 minutes.
Step 3) Pour the stock into the pan, bring to a boil and reduce to a simmer. Add the lemon juice and zest and cook on a low heat for 18­20 minutes.
Now you will start preparing the dumplings!
Step 4) Sift the flour into a large mixing bowl and add the butter. Using the tips of your
fingers, rub together the butter and flour until the mixture resembles fine crumbs. Stir in the chopped herbs and season to taste.
Step 4) Using a wooden spoon, stir in the cold water, starting with 2 tablespoons. Add more if needed.
Step 5) Roll the mixture into 12 even sized balls. To avoid a sticky mess, add a few drops of olive oil to your hands.
Step 6) Set the balls aside on a plate to chill for 10 minutes.
Step 7) Stir the spring greens and herbs into the soup. Carefully drop the dumplings into the soup so they are floating on top. Season with black pepper.
Step 8) Cover the dish back up and cook for a further 20­25 minutes on a low heat until the dumplings are puffed up and cooked all the way through. Divide between four bowls and enjoy!