Try this pork and dumpling soup for something a bit different!
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| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
people
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Ingredients
- 1 tablespoon oil
- 2 celery finely diced
- 2 medium onions finely diced
- 1 clove garlic crushed
- 1 large carrot finely diced
- 1 parsnip finely diced
- 1/4 swede finely diced
- 2 kumara finely diced
- 500 g pork diced into 2cm cubes
- 425 g crushed tomatoes
- 420 g tomato soup concentrate
- 2 1/2 cups water
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp dried sage
- 1 tsp sugar
- 2 tsp paprika
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1 tsp beef stock powder
- 50 g butter
- milk to mix
Ingredients
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Instructions
Soup
- Heat oil in a very large pot, and sweat off the finely diced vegetables.
- Add the diced pork, and brown, stirring occassionaly.
- Add the crushed tomatoes, soup concentrate and water, stirring to mix.
- Add all the seasonings and stir, while bringing to the boil.
- Lower heat and simmer for 15 minutes.
Dumplings
- Sift the flour, baking powder, salt and beef stock into a mixing bowl.
- Cut in the butter, to make fine crumbs.
- Slowly add liquid and mix to form a soft scone dough.
- Using two teaspoons, shape the dough into teaspoon size balls, and place gently on top of the simmered soup.
- Cover and simmer for 20 minutes, or until dumplings are risen and cooked through.
- Serve immediately. Any left overs reheat well.
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