Fluffy white dumplings in a light tomato and vegetable broth make a delicious lunch or supper. The soup can be made in advance, and the dumplings can be shaped and chilled to be simmered just before serving.
*For spinach dumplings, wash 200 g (7 oz) fresh spinach and place in a large saucepan. Cover and cook for 2 minutes or until wilted and tender – the water clinging to the leaves will provide sufficient moisture. Drain well, then press out all the liquid. Finely chop the spinach and use instead of the celeriac to make the dumplings. Add a good pinch of grated nutmeg to the mixture with the seasoning. *Both the celeriac and spinach dumplings are delicious with a tomato sauce instead of soup. Cook 1 onion, finely chopped; 1 carrot, finely diced or chopped; 1 garlic clove, crushed; and 1 bay leaf in 1 tbsp extra virgin olive oil in a small saucepan for about 10 minutes or until softened. Add 2 tbsp tomato purée; 1 can chopped tomatoes, about 400 g; 200 ml (7 fl oz) vegetable stock, preferably home-made; ½ tsp sugar; and seasoning to taste. Bring to the boil, then reduce the heat and cover the pan. Simmer for 15 minutes. Make and cook double the quantity of dumplings. Ladle the tomato sauce into 4 bowls, top with the dumplings and sprinkle with shredded fresh basil. A crisp salad is a good accompaniment.
*Celeriac is related to celery and, like celery, it provides potassium. When eaten raw celeriac also offers vitamin C and soluble fibre, the type that helps to lower blood cholesterol levels. *Goat's cheese is a tasty source of calcium. This complements the vitamins (C, A and B group), iron and protein from the vegetables in the soup to make a hearty one-dish meal.
A, B12, C, E, folate, B1, B6, niacin, calcium, copper, iron, potassium, zinc