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Takes: 1 hour 10 minutes
Serves: 4

No nutritional information available.

Ingredients

- 1 tbsp olive or vegetable oil
- 1 leek, trimmed and thickly sliced
- 4 garlic cloves, peeled
- 2 tsp mixed spice
- 2 tsp paprika
- 2 potatoes, peeled and cut into 2cm pieces
- 2 parsnips, thickly sliced
- 1 fennel bulb, trimmed and cut into wedges
- 400g can chopped tomatoes
- 750ml hot vegetable stock
- 500g butternut squash, peeled, deseeded and cut into 3cm cubes
- Salt and freshly ground black pepper
- 185g self-raising flour
- 250g packet frozen spinach, defrosted
- 50g Parmesan, finely grated
- 150ml milk
- 50g butter, melted

Method

1. Heat the oil in a large heavy-based saucepan over a medium - hight heat. Add the leek and garlic. Cook for 4 minutes, stirring, or until the leek has softened. Add the mixed spice and paprika and cook, stirring, for 30 seconds. Add the potato, parsnip and fennel, and stir to combine.

2. Add the tomatoes, stock and 250ml water. Bring to the boil, the lower to a simmer and cook, covered, for 10 minutes. Add the squash and cook for a further 5 minutes or until the vegetables are almost tender. Season with salt and pepper.

3. Meanwhile, for the dumplings, put the flour into a bowl. Make a well in the centre. Put the spinach in a sieve and squeeze out the excess liquid using the back of a spoon. Add to the flour along with the Parmesan, milk and butter. Stir to form a soft dough. Roll into 12 balls.

4. Top the soup with the dumplings. Reduce the heat to medium and cook, covered, over a medium - high heat for 20 minutes or until the dumplings are cooked through. Serve.