Description
A hearty winter vegetable stoup that blends the richness of a stew with the lightness of a soup, topped with fluffy spinach and parmesan dumplings. This comforting dish is perfect for cold weather, offering a warm, savory meal packed with nutritious vegetables and cheesy dumplings.
Ingredients
Stoup
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, sliced
- 2 potatoes, diced
- 1 zucchini, diced
- 6 cups vegetable stock
- 1 tsp dried thyme
- Salt and black pepper, to taste
Dumplings
- 1 cup self-raising flour
- 1/2 cup grated parmesan
- 1 cup baby spinach, finely chopped
- 1/2 cup milk
Instructions
- Prepare the Stoup: Add all stoup ingredients—onion, carrots, celery, potatoes, zucchini, vegetable stock, and dried thyme—into a large pot. Bring the mixture to a boil over medium-high heat.
- Simmer the Vegetables: Once boiling, reduce the heat to low and let the stoup simmer gently for 25 minutes or until all vegetables are tender and cooked through.
- Make the Dumpling Batter: In a mixing bowl, combine the self-raising flour, grated parmesan, finely chopped baby spinach, and milk. Stir gently until just combined to avoid tough dumplings.
- Cook the Dumplings: Carefully drop spoonfuls of the dumpling batter onto the surface of the simmering stoup. Cover the pot with a lid to trap the steam and cook for 10–12 minutes until the dumplings are fully cooked and fluffy.
- Final Seasoning and Serve: Season the stoup with salt and black pepper to taste. Serve hot, optionally sprinkling extra parmesan over the top for added flavor.
Notes
- Dumplings should be light and fluffy; avoid overmixing the batter to prevent toughness.
- For a stronger cheese flavor, sprinkle extra parmesan on top when serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
