Ok, so this weeks recipe is a winter warming soup with basil dumplings...thought I'd put an easy one to start with but one that is loved by many...
Soup:
Ingredients:
Shallots (Any onion would do)
Swede (peeled and diced)
Carrots (peeled and chopped)
Parsnips (peeled and chopped)
Leeks (trimmed and sliced to thick chunks)
1 tin Canned butter beans (drained and rinsed)
1 tbspoon of tomato puree
1 tin chopped tomatoes
1 tsp dried mix herbs (can be substituted by fresh if you have time and prefer)
1 stock cube (chicken or veg, depending on preference)
Making the soup:
Boil water in a big pan...add all the veg, stock cube, herbs, beans, and tomato puree
Simmer for 30 mins or until the veg is cooked through and beans are soft
You can either get a hand held blender out and give it a wizz to liquify it and have a thick soup, or you can have it as a stew...either way it is packed with they healthy stuff!
Dumplings:
Ingredients:
100g self-raising flour
100g shredded suet
100g fresh breadcrumbs
30g butter
2 shallots, diced
1 clove of garlic
1-2 tbsp basil
2 eggs, beaten
Making the dumplings!
1. Combine the flour, suet and breadcrumbs in a mixing bowl.
2. Melt the butter in a heavy-based pan and sweat the shallot until soft, then add the garlic and cook for a further 1 minute. Add this mixture to the mixing bowl with the chopped basil and mix well.
3. Stir in the eggs to bind the mixture, then roll into balls about the size of small onions.
5. Add the dumplings to the soup and cook for 25-35 minutes, depending on the thickness of the dumplings.
ENJOY!!!! Later I will post some "extra's if you have time and fancy doing them" bits
Don't forget to take a pic of your creations and post them on here!
BM xx
I'm excited! I'm shocked I did not spot it sooner myself! 
) but i may get the stuff over the weekend and give it a whirl on Monday 
