Chunky Vegetable Soup with Basil Cottage Cheese Dumplings Recipe

Introduction

This chunky vegetable soup is a comforting and wholesome dish, bursting with fresh spring vegetables and aromatic basil. Fluffy cottage cheese dumplings add a delightful twist, making it perfect for a satisfying lunch or light dinner.

Ingredients

• 2 tbsp rapeseed oil
• 2 leeks (350g), sliced
• 3 garlic cloves, finely grated
• 300g baby potatoes, sliced
• 1l vegetable stock made with 2 tsp bouillon powder (gluten-free if needed)
• 250g asparagus, stems cut into chunks, tips separated
• 160g baby frozen broad beans or soya beans
• 400g can borlotti beans, drained
• 4 tomatoes, chopped
• 30g pack of basil, stems and leaves separated and finely chopped
• 300g tub cottage cheese
• 75g gram (chickpea) flour, sifted
• 1 egg, beaten
• 3 tbsp basil stems and leaves (taken from the 30g in the soup ingredients above)

Instructions

1. Step 1: Make the dumplings by placing the cottage cheese in a bowl and mashing it slightly until smooth. Add the sifted chickpea flour, beaten egg, and finely chopped basil. Mix well and set aside for about 10 minutes to allow the flour to absorb the moisture.
2. Step 2: Heat the rapeseed oil in a large pan over medium heat. Add the sliced leeks, grated garlic, and sliced baby potatoes. Fry gently for 10–15 minutes until softened.
3. Step 3: Pour in the prepared vegetable stock made with the bouillon powder. Add the asparagus stems, all the beans (broad or soya and borlotti), chopped tomatoes, and the remaining basil stems. Bring the mixture to a boil.
4. Step 4: Reduce the heat to a simmer, cover the pan, and cook for about 10 minutes until the vegetables are tender.
5. Step 5: Stir in the asparagus tips and basil leaves. Cook for a few more minutes, then remove the soup from the heat and set aside.
6. Step 6: Meanwhile, heat a deep frying pan filled with water to a gentle simmer. Use an ice-cream scoop or spoon to drop eight dumplings into the simmering water. Cook for 5 minutes, or until the dumplings rise to the surface.
7. Step 7: To serve, ladle two portions of the soup into bowls and top each with two cottage cheese dumplings. Keep any remaining soup chilled in an airtight container.

Tips & Variations

• For extra flavour, add a pinch of smoked paprika or fresh herbs like thyme to the soup while simmering.
• If you prefer a smoother texture, gently mash some of the potatoes and beans in the soup before serving.
• Substitute gram flour with regular chickpea flour or a gluten-free flour blend if needed.

Storage

Store leftover soup in an airtight container in the refrigerator for up to four days. Reheat gently in a pan over low heat for about 10 minutes until thoroughly warmed. The dumplings are best eaten fresh but can be reheated carefully with the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh broad beans instead of frozen?

Yes, fresh broad beans can be used. Simply blanch and peel them before adding to the soup for best results.

Can I make this soup vegan?

To make a vegan version, substitute the cottage cheese dumplings with a plant-based alternative or omit them altogether. Use a flax egg or other egg replacer in the dumpling mix if desired.

Chunky Vegetable Soup with Basil Cottage Cheese Dumplings Recipe

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★★★★★

4.7 from 120 reviews

• Author: Cleo
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Chunky Vegetable Soup is a hearty, nutrient-packed dish featuring a medley of fresh vegetables and tender beans simmered in fragrant vegetable stock. It is elevated with homemade cottage cheese and basil dumplings that add a comforting texture and flavor. Perfect for a wholesome lunch or light dinner, this soup combines simplicity with vibrant seasonal ingredients for a satisfying meal.

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Ingredients

Scale 1x2x3x

Soup Ingredients

• 2 tbsp rapeseed oil
• 2 leeks (350g), sliced
• 3 garlic cloves, finely grated
• 300g baby potatoes, sliced
• 1 liter vegetable stock made with 2 tsp bouillon powder (gluten-free, if needed)
• 250g asparagus, stems cut into chunks, tips separated
• 160g baby frozen broad beans or soya beans
• 400g can borlotti beans, drained
• 4 tomatoes, chopped
• 30g pack of basil, stems and leaves separated and finely chopped

Dumplings

• 300g tub cottage cheese
• 75g gram (chickpea) flour, sifted
• 1 egg, beaten
• 3 tbsp basil stems and leaves (taken from the 30g in the soup ingredients above)

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Instructions

1. Make the dumplings: Tip the cottage cheese into a bowl and mash slightly until smooth. Mix in the chickpea flour, beaten egg, and finely chopped basil. Set the mixture aside for about 10 minutes to allow the flour to absorb the moisture, forming a soft dough.
2. Cook the vegetables: Heat the rapeseed oil in a large pan over medium heat. Add the sliced leeks, grated garlic, and baby potatoes. Fry gently for 10-15 minutes until the vegetables soften.
3. Simmer the soup: Pour in the prepared vegetable stock made with bouillon powder. Add the chopped asparagus stems, broad beans, borlotti beans, tomatoes, and the remaining chopped basil stems. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook over medium heat for 10 minutes, until the vegetables are tender.
4. Finish the soup base: Stir in the separated asparagus tips and the remaining basil leaves. Continue cooking for a few more minutes until the tips are cooked but still bright and crisp. Then remove the soup from heat and set aside.
5. Cook the dumplings: Heat a deep frying pan filled with water to a gentle simmer. Using an ice-cream scoop, shape the dumpling mixture into eight portions and gently drop them into the simmering water. Cook for about 5 minutes or until the dumplings rise to the surface, indicating they are cooked through.
6. Serve: Divide the soup into bowls, ladling two portions each. Top each portion with two dumplings for a fulfilling meal. Store any remaining soup and dumplings in an airtight container in the refrigerator for up to four days. Reheat gently in a pan over low heat for 10 minutes until piping hot before serving again.

Notes

• The soup can be stored chilled in an airtight container for up to four days.
• Reheat leftovers gently over low heat to preserve the texture of the dumplings.
• Using gram (chickpea) flour keeps the dumplings gluten-free, suitable for gluten-sensitive diets.
• Feel free to substitute broad beans with soya beans or any other preferred beans.
• Make sure the asparagus tips are added at the end to retain their texture and color.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: European

Keywords: Chunky vegetable soup, cottage cheese dumplings, spring vegetable soup, gluten-free soup, healthy vegetable soup, borlotti beans soup, asparagus soup