Soup 🌱
This is my interpretation, inspired by a Saturday soup with spinners and sinkers - boiled dumplings, traditionally eaten with soups and stews. The spinners are the little long dumplings that float, dance around and spin as the soup cooks and the round flat dumplings hide amongst the veggies. Perfect comfort food on a wet day (see the rain on the window!🌧) and full of fresh thyme, ginger, scotch bonnet and allspice. I use any proportions of veg and and you don’t need them all. I just keep chopping and peeling until my biggest pan is full! This was a regular meal for me at university and it was always made with such care. Very fond memories and a very delicious soup! *note that I have used local and seasonal vegetables rather than traditional versions. #mycookbook #vegan
Soup 🌱
This is my interpretation, inspired by a Saturday soup with spinners and sinkers - boiled dumplings, traditionally eaten with soups and stews. The spinners are the little long dumplings that float, dance around and spin as the soup cooks and the round flat dumplings hide amongst the veggies. Perfect comfort food on a wet day (see the rain on the window!🌧) and full of fresh thyme, ginger, scotch bonnet and allspice. I use any proportions of veg and and you don’t need them all. I just keep chopping and peeling until my biggest pan is full! This was a regular meal for me at university and it was always made with such care. Very fond memories and a very delicious soup! *note that I have used local and seasonal vegetables rather than traditional versions. #mycookbook #vegan
Open in Cookpad AppSteps
- 1
Combine the flour and water until they bake a stiff dough. Knead for a few minutes, cover and allow the dough to rest.
- 2
Wash the lentils and boil until the froth rises. Skim and remove. Peel the veggies keeping in large chunks and keeping the potatoes whole. Crush or chop the garlic and ginger and add to the water along with the bay and spice powders.
- 3
Add the veggies to the pan (apart fro the greens) and bring to a simmer.
- 4
Form the dough into spinners and sinkers. The spinners should be rolled into little long dumplings and the sinkers into flat rounds. This is nice for children to make and the more rustic the nicer they taste! Pop them into the pan pot to boil.
- 5
Add the scotch bonnets and thyme to the top of the pan and cover with enough water or stock. Bring the pot to a lively simmer and cook for 30 minutes or until cooked to your liking. Ladle into bowls baking sure everyone gets a spinner and a sinker.
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