1 packet 600g country vegetable soup mix from @checkers_sa
3 4 cups vegetable stock
2-3 garlic cloves or garlic paste
1/2 cup silken or firm tofu or cottage cheese for that protein boost, or substitute with 1 cup of cashews
1 x 300ml can of coconut milk
1/3 cups nutritional yeast (optional)
Salt and pepper to taste
Dumplings: store-bought bread dough or Dombola, or vetkoek bread mix as the dumplings
Herbs to serve
Spring onion to serve
Grated cheese to serve
Crispy Fried sage (just lightly fry some sage in some olive oil or butter until crispy)
Method
. Add some oil to a large pot, add in the vegetable soup mix, then add in the stock and let it simmer for 15-20 minutes.
Pour in the coconut milk, tofu, and seasoning, blend with a handheld blender or scoop out 3/4 of the soup and blend in a high-speed blender until smooth.
Pour the soup back into the pot, add the dumplings on top, and cover with the lid to simmer on low for 10 minutes.
Once the dumplings are cooked through, serve the soup with coconut milk, spring onion, grated cheese, and crispy fried sage.
Photo Gallery
I hope you love this delicious, nostalgic recipe!
M*
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