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Spring greens and caraway soup with potato dumplings

Servings: 4 people


For the soup:

  • 400 g potatoes peeled
  • 40 g butter
  • 1 egg large
  • 50 g self-raising flour
  • 1 tsp salt

For the dumplings:

  • 25 g butter
  • 1 slug olive oil
  • 4 onions finely chopped
  • 2 parsnips (or 3 carrots) peeled and coarsely grated
  • 4 cloves garlic finely chopped
  • 1.25 litres stock
  • 1 tsp caraway seeds
  • 2 tsp black pepper
  • 200-300 g spring greens (or any type of cabbage) chopped
  • 1 tbsp parsley chopped


  • For the dumplings, cook the potatoes till tender
  • Allow them to dry for a few minutes then mash well and put them into a bowl
  • Thoroughly beat in the remaining ingredients and leave to cool and firm up in the fridge
  • For the soup, heat the butter and olive oil in a large pan
  • Add the onions, grated parsnip and garlic and fry gently until softened
  • Add the stock, caraway, pepper, and salt to taste
  • Bring up to a simmer and cook for 20 minutes
  • Meanwhile, bring a large pan of salted water to a gentle boil for the dumplings
  • Add the spring greens to the soup and continue to simmer until tender
  • To cook the dumplings, scoop up little balls of potato mixture with a teaspoon and drop into the boiling water
  • They will swell and float up to the surface – cook for 4-5 minutes
  • To assemble, stir the parsley into the simmering soup, decant into four hot soup bowls and add the dumplings