When I was a child my Mum and I used to regularly go the coast for the day. Usually during winter when the seas were wild and stormy (we lived near the North Yorkshire coastline in the UK). These are ones of my most treasured memories, and as such a soup we frequently had is high on my list of comfort foods – this soup was Golden Vegetable. Here is an alternative created to ease those increasingly cold evenings.

Soup
1 mild onion – diced
1 shallot – diced
2 cloves garlic, crushed
1 carrot  – diced
1 parsnip – diced
1 small turnip – diced
2 sticks of celery – diced
4oz chestnut mushrooms – quartered
2 tsp fresh thyme – finely chopped
1 tbsp fresh parsley – finely chopped
1½ vegetable or chicken stock
1 tsp Vegemite yeast extract
Sea salt and black pepper

Dumplings:
4 oz self-raising wholemeal flour
2 oz vegetable suet
½ tsp of sea salt
1 tsp of fresh sage – finely chopped
1 tsp of English mustard powder
2 tbsp milk

Method:
Sauté the onion, shallot, garlic, carrots, parsnip, turnip and celery with the herbs over a gentle heat for 10 minutes, stirring to prevent the vegetables sticking

Add the quartered mushrooms and cook for another 5 minutes.

Stir in the stock, Vegemite and seasoning and simmer over a low heat for about 30 minutes

Sieve the flour, mustard powder and sea salt into a mixing bowl, stir in the herbs and vegetable suet. Add the milk and mix to a soft dough, being careful not to overwork

Form the mixture into small dumplings, place them into the casserole, simmer for 15 minutes, or until the dumplings puff up and rise to the top of the soup

Serve immediately with crusty bread.

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