Chunky Vegetable Soup with Herby Cheese Dumplings

Name: Chunky Vegetable Soup with Herby Cheese Dumplings
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: 300 g cottage cheese; 75 g gram flour sifted; 1 egg, beaten; 2 tbsp rapeseed oil; 2 leeks, sliced; 3 clove garlic finely grated; 300 g baby potatoes sliced; 1 l vegetable stock made with 2 tsp bouillon powder; 250 g asparagus stems cut into chunks, tips separated; 160 g baby frozen broad beans or soya beans; 400 g can borlotti beans, drained; 4 tomatoes chopped; 30 g pack of basil stems and leaves separated and finely chopped

A hearty and nutritious vegetable soup packed with beans, asparagus, and potatoes, topped with unique high-protein cottage cheese dumplings. This comforting meal is vibrant, filling, and perfect for healthy meal prepping.

Servings4 Portions

Prep Time30 Mins

Cook Time40 Mins

Difficulty

Intermediate

Ingredients

cottage cheese
300 g
gram flour sifted
75 g
egg, beaten
1
rapeseed oil
2 tbsp
leeks, sliced
2
garlic finely grated
3 clove
baby potatoes sliced
300 g
vegetable stock made with 2 tsp bouillon powder
1 l
asparagus stems cut into chunks, tips separated
250 g
baby frozen broad beans or soya beans
160 g
can borlotti beans, drained
400 g
tomatoes chopped
4
pack of basil stems and leaves separated and finely chopped
30 g

Step-by-Step Instructions

Prepare the dumpling mixture: Place the cottage cheese in a bowl and mash it slightly until the texture is somewhat smooth. Stir in the gram flour, beaten egg, and 3 tbsp of the finely chopped basil. Set the mixture aside for 10 minutes to allow the flour to fully hydrate.

Sauté the aromatics: Heat the rapeseed oil in a large pot over medium heat. Add the sliced leeks, grated garlic, and sliced baby potatoes. Cook for 10–15 minutes, stirring occasionally, until the vegetables have softened.

Simmer the soup: Pour the vegetable stock into the pot. Add the asparagus stems, broad beans, drained borlotti beans, chopped tomatoes, and the basil stems. Bring the liquid to a boil, then reduce the heat, cover, and simmer for 10 minutes until the vegetables are tender.

Finish the soup: Stir in the reserved asparagus tips and the remaining chopped basil leaves. Cook for an additional 2 minutes, then remove from heat and set aside.