Thick vegetable soup

• rapeseed oil↗2 tbsp tbsp
• leeks↗2

  (350g), sliced

• garlic cloves↗3

  finely grated

• young potatoes↗300g g

  sliced

• vegetable broth↗1l l

  prepared with 2 tsp bouillon powder (gluten‑free, if needed)

• asparagus↗250g g

  stems cut into large pieces, tips separate

• young frozen beans↗160g g

  or soy beans

• canned borlotti beans↗400g g

  drained

• tomatoes↗4

  sliced

• basil packet30g g

  stems and leaves separated and finely chopped

• cottage cheese↗300g g
• pea flour75g g

  sifted

• egg↗1

  beaten

• basil↗3 tbsp tbsp

  stems and leaves (taken from the 30 g basil listed in the soup ingredients above)

Step-by-step instructions

1. 1

   First, prepare the dumplings. Place the cottage cheese in a bowl and slightly mash to a smooth consistency. Add the flour, egg and basil, mix, then let sit for about 10 minutes so the flour absorbs the moisture.

2. 2

   Meanwhile, heat the oil in a large pan over medium heat and sauté the leeks, garlic and potatoes for 10‑15 minutes, or until they become soft. Pour in the broth, then add the asparagus stems, all beans, tomatoes and the remaining basil stems. Bring to a boil, then reduce to a gentle simmer, cover and cook over medium heat for 10 minutes until the vegetables are tender. Add the asparagus tips and remaining basil leaves, cook a few more minutes. Set aside.

3. 3

   Heat a deep pan filled with water to a gentle boil, then using an ice‑cream scoop place eight dumplings into the boiling water. Cook for 5 minutes, or until the dumplings rise to the surface.

4. 4

   To serve, divide two portions of the soup onto plates and top each with two dumplings. Keep the remainder for another day. The soup can be stored in the refrigerator in an airtight container for up to four days. Reheat in a pan for 10 minutes over low heat until very hot.