Vegetable soup with quick vegetarian dumplings

This delicious soup is easy to make, costs very little and is simply delicious on a chilly day. 

Vegetable soup

Olive oil

1 peeled and diced onion 

1 bag of frozen mixed vegetables

(Or a mixture of peeled and chopped fresh vegetables such as potatoes, sweet potatoes, carrots, onions etc) 

2 litres vegetable stock

Salt and pepper 

In a large, heavy base saucepan heat the oil over a medium heat. Fry the onion until soft, stirring frequently. Add the frozen/fresh vegetables to the pan. Pour in the vegetable stock and season to taste. Bring to the the boil (add the dumplings at this stage) then reduce the heat to medium. Cover the pan and allow to simmer for 15+ minutes until the vegetables are softened and the flavour is rich. 

Vegetarian dumplings

Oz-ounces

G- grams 

113g / 4oz self-raising flour 

Pinch salt 

28g / 1 oz margarine

Rub the flour and margarine together into a breadcrumb like consistency. Add enough warm water to the flour until it becomes a soft dough. Tear off pieces of the dough and roll each one  into a round dumpling shape. Drop into the soup when at boiling point and when the soup is reduced to a simmer for 15+ minutes the dumplings will absorb the soup flavour. 

Serve with crusty bread or sandwiches. Once cooled, the soup can be kept in the fridge and reheated when desired for 2 days.