Green Soup with Herbed Dombolo
A nutritious soup topped with herbed dombolos.
Loading...
INGREDIENTS
- 1 head of celery, trimmed and finely sliced
- 1 small brown onion, peeled and finely chopped
- 2 cloves of garlic, peeled and crushed
- Olive oil
- Coarse ground sea salt and black pepper
- 10ml mixed dried herbs
- 1 litre water
- 1 vegetable stock cube (optional)
- 350g green beans, topped, tailed and quartered
- 300g spinach, washed and torn into pieces
- 1 bunch of spring onions, trimmed and finely sliced
For the dombolo:
- 125g cake flour
- 125g mielie meal
- 1 sachet instant dry yeast
- 60ml white sugar
- 5ml salt
- 30ml mixed dried herbs
- 250ml warm water
METHOD
To make the dombolo, combine all the dry ingredients together in a large bowl.
Add the warm water and mix until you have a thick batter. Stir for a further 10 minutes to develop the gluten. Place the batter in a lightly oiled bowl and cover it with a cloth. Leave the batter in a warm place for an hour to allow it to rise.
In a large casserole over medium heat, fry the celery, onion and garlic in the olive oil until soft and translucent. Season with salt and pepper and add the mixed dried herbs. Pour in the water and dissolve the stock cube if using. Add in the green beans and spinach and spoon portions of the dombolo batter on to the top of the soup. Close the lid of the casserole and leave to simmer over low heat for 20-25 minutes or until the dombolo have puffed up. Stir through the chopped spring onions and serve each bowl of green soup topped with 2-3 dumplings.
Recipe courtesy of Britannia.
