Serves 3 – 4

Ingredients

• 2 teaspoons Marigold organic bouillon powder
  
• Bouquet garni
  
• 1 celery stick, chopped
  
• 2 large carrots, peeled and chopped
  
• 1 small butternut squash, peeled, deseeded and chopped100g
  
• 1 sweet potato, peeled and chopped
  
• 200g (7oz) frozen soya beans, thawed

Dumplings

• 100g (4oz) plain flour
  
• 1 level teaspoon baking powder
  
• 40g (1 1/2oz) vegetarian suet
  
• 50g (2oz) freshly grated vegetarian Parmesan
  
• 1 heaped tablespoon chopped fresh basil
  
• 5-6 tablespoons cold water
  
• Fresh basil leaves, to garnish

Method

Bring 600ml (1 pint) of water to the boil and add the bouillon powder and bouquet garni.  Add the celery, carrots, butternut squash and sweet potato and simmer for 5 minutes, then stir through the soya beans.  Set to one side whilst you make the dumplings.

Sift the flour and baking powder into a mixing bowl and add the suet, Parmesan and basil.  Mix in sufficient water (about 4-5 tablespoons) to make a soft, but not sticky dough.

Put the saucepan of pot au feu back on the heat and remove the bouquet garni.  Shape the dumpling mixture into 6 balls, adding them to the saucepan as you make them.  Cover the saucepan and simmer for 10 minutes.  Serve, garnished with a few fresh basil leaves.

Tip: Make this dish without the dumplings for a low fat dish.