Dumplings And Soup Greens

1tbs (15ml) olive oil

1 small onion, finely chopped

¼ tsp cumin seeds

2 medium potatoes, cubed

2 small turnips, cubed

2 medium carrots, cubed

1 tbs (15ml) crushed garlic

1½ cup (375ml) sliced leeks

1 tsp (5ml) salt

1-3 dry red chillies, lightly crushed

½ tsp roughly ground black pepper

½ tsp brown sugar (optional)

60ml tomato paste

2 cups (250ml) of roughly chopped celery leaves (use stalks as well)

1 cup (250ml) roughly chopped parsley 1.8 litres boiling water or vegetable stock big pot with a tight fitting lid.

DUMPLINGS

3 cups (750ml) cake wheat flour 30ml baking powder (6 tsp)

¼ tsp salt

1 tbs vegan margarine

1½-2 cups water (add more/less as required)

Mix all the dumpling ingredients together except the water and vegan margarine.

Rub the margarine into the flour then add the water, a little at a time to form a thick and sticky dough. Do not add all the water at once.

Divide it into four sections and keep aside.

Heat the oil in a pot. Add the onions, red chillies and cumin seeds. Cook until the onions are golden brown. Add the potatoes, turnips, carrots, leeks, garlic, salt and black pepper. Sauté for 5 minutes.

Add the tomato paste and brown sugar. Cook for a minute. Immediately combine the celery and parsley. Stir well. Add the water and bring to a boil.

Place portions of the dumpling mixture into a boiling soup pot. Cover and cook for 30 minutes. Do not open the pot.

After 30 minutes, turn off the heat and serve.

◆ Note: You can make the dumplings with ordinary margarine as well. They come out just as light and fluffy.