Inspired by a traditional Kurdish/Iraqi soul food dish, this dumpling soup is the perfect vegan recipe for January.

 

Beetroot is high in antioxidants, full of vitamins and minerals and low in fat so it’s a good way to press the reset button after an indulgent Christmas break.

 

The recipe is very adaptable too and can be a good way to use up any leftover vegetables.

Ingredients

For the soup:

1 tbsp Pepe Extra Virgin Olive Oil

1 medium onion (roughly chopped)

2 cloves garlic (chopped)

2 large beetroot (peeled and cut into small wedges)

2 tbsp tomato puree (approx. 50g)

2 tsp Belazu Rose Harissa Paste

Salt and pepper for seasoning

750ml vegetable or chicken stock

1 tbsp 1.25 Balsamic Vinegar

1 lemon (juice)

 

For the dumplings:

150g semolina

80ml water

Romeo Extra Virgin Olive Oil

1 onion (finely chopped)

2 cloves garlic (chopped)

3 tsp Belazu Chermoula Paste

½ bunch washed coriander, finely chopped, including stalks, some set aside for serving.

 

 

Ingredients

For the soup:

1 tbsp Pepe Extra Virgin Olive Oil

1 medium onion (roughly chopped)

2 cloves garlic (chopped)

2 large beetroot (peeled and cut into small wedges)

2 tbsp tomato puree (approx. 50g)

2 tsp Belazu Rose Harissa Paste

Salt and pepper for seasoning

750ml vegetable or chicken stock

1 tbsp 1.25 Balsamic Vinegar

1 lemon (juice)

 

For the dumplings:

150g semolina

80ml water

Romeo Extra Virgin Olive Oil

1 onion (finely chopped)

2 cloves garlic (chopped)

3 tsp Belazu Chermoula Paste

½ bunch washed coriander, finely chopped, including stalks, some set aside for serving.

 

 

1

Heat the olive oil in a large pot over a medium heat and sauté the onions and garlic until onions are translucent. Add the beetroots, tomato paste, harissa and season with salt and pepper then add the veg or chicken stock. Allow to simmer over medium-low heat, uncovered, for at least an hour.

2

Meanwhile, for the dumpling filling, add the olive oil to a small pan and heat through on a medium temperature. Add the onions, garlic and a pinch of salt and cook until they are soft and starting to taste sweet. Stir in the chermoula and mix with a spoon. Remove from the heat and season with black pepper. Drain any excess fat and allow to cool then add the coriander, and set aside.

3

To make the dumplings, put the semolina and water in a large bowl and allow to sit for a few minutes, or until the water is fully absorbed. Use fingers to bring the mixture together, it should be soft but not sticky.

4

With clean and dry hands, roll small amounts of dough between the palms to make squash-sized balls. Make a hollow in the balls and place a small amount of the coriander filling into the centre and pinch the opening together, smoothing over the seal. Transfer the balls on to a parchment-lined baking sheet. Continue until the filling or dough is used up.

5

Add the lemon juice and balsamic vinegar to the soup and then place the dumplings in the pan. Cover and simmer for 30 minutes. Top up with water if needed.

6

Serve in bowls, with 2 to 3 dumplings per person with coriander scattered on top.

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