Chunky veg soup with stuffing dumplings recipe
Created by The Tesco Recipes team
Not just for Christmas, sage and onion stuffing makes a great addition to this easy chunky vegetable soup recipe. Packed with carrots, parsnips, celery and leeks, this stuffing soup is the perfect vegan comfort food for colder nights. Add the stuffing dumplings and simmer, before serving in warmed bowls.
See method- Serves 4
- 10 mins to prepare and 50 mins to cook
- 274 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 1½ tbsp olive oil, plus extra for greasing
- 2 large carrots, sliced
- 2 celery sticks, sliced
- 1 large parsnip, sliced
- 2 large leeks, sliced
- 2 garlic cloves, crushed
- 1 tbsp tomato purée
- 250g Maris Piper potatoes, peeled and chopped
- 2 rosemary sprigs, leaves picked
- 1 vegetable stock pot, made up to 1ltr
- 85g pack sage and onion stuffing mix
Each serving contains
- Energy
- 1155kJ 274.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 1.9g
- Sugars
- 12g
of the Reference intake
Carbohydrate 44.0gProtein 7.0gFibre 7.1g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Heat the oil in a large, lidded saucepan over a low heat. Add the carrots, celery, parsnip, leeks and garlic. Cook, covered, for 15 mins, stirring occasionally, until very soft. Stir in the tomato purée; cook for 1 min. Add the potatoes, rosemary and stock, bring to the boil, then simmer, covered, for 20 mins. Top up with water if it gets too thick.
- Meanwhile, put the stuffing mix in a bowl and pour over 200ml boiling water. Mix well and set aside for 5 mins. Shape into 12 equal balls, transfer to a greased baking tray and bake for 20 mins until golden.
- Uncover the soup, add the stuffing balls and simmer for 10 mins. Divide between warmed bowls to serve.
- See more Soup recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
