For the broth:
1 leek
1/2 swede
1 stick celery
400g chantenay carrots
1 onion - diced
2 cloves garlic - crushed
2 bay leaves
1 tsp turmeric
1 tsp cumin
1 tbsp tomato purée
500ml vegetable stock

For the dumplings:
340g whole wheat flour
170g plain flour
1/2 tsp baking soda
1/4 tsp salt
255g buttermilk


This winter stew with wholewheat dumplings is a simple, healthy warming soup that will be sure to stave off winter sniffles.

Begin by making a fire in firepit or chimenea. Let the heat build and the flames die down.

While your fire is heating up, chop the leek and celery. Next, peel the swede and chop it into small cubes as this will help the swede cook! Add the crushed garlic cloves, bay leaves then season to taste and place into a saucepan.

For the vegetable stock, you can use a stock cube or your own home made stock. Mix all the ingredients together in the pan, then place the broth onto your firepit or chimenea.

While the soup is warming over the fire, make the dumplings. Mix the whole wheat flour, the plain flour, baking soda and 1/4 teaspoon salt in a medium bowl. Proceed to stir in buttermilk. Make your dumplings to the desired size. (This mix should make about 18.)

Next, drop the dumplings into the stew, then cover and cook until the dumplings are puffy and the vegetables are tender.

Serve warm and enjoy the nutrients!

TIP! Add any of your favourite vegetables such as spinach or kale for a superfood hit!