Local resident and owner of Treats & Ting, Emma-Louise Stewart shares her favourite healthy recipes.
“Being of Jamaican descent, we grew up eating soup every Saturday and there was always some sort of pot on the stove. Red pea soup is one-pot comfort food at its best, perfect to eat all year round. If you want to lighten it up, then just remove the dumplings. All the ingredients can be found on our doorstep.”
Ingredients
600g potato
300g sweet potato
300g pumpkin
300g yam (all vegetables chopped to roughly 3cm² cubes)
200g chunkily chopped onion
2 tbsp rapeseed oil
2 tbsp all-purpose seasoning
1 tsp black pepper
1 tbsp mixed herbs
1 tbsp salt 1 can, undrained kidney beans (with salt)
1 can, coconut milk
1 litre water
Fresh thyme to taste
Dumpling
200g plain flour (gluten free optional)
100ml water
1 tsp all-purpose seasoning
1 tsp mixed herbs
Method
Heat 2 tbsp rapeseed oil in a large saucepan.
Add onion, cook for 2–3 minutes, then add all-purpose seasoning, salt, mixed herbs, black pepper.
Add the water and bring to the boil.
Add all the remaining vegetables and cook on a low heat for 15 minutes.
Add fresh thyme to taste and cook for a further 10 minutes.
Add kidney beans and simmer for 10 minutes while you make the dumplings.
Mix flour, herbs and a pinch of all-purpose seasoning in a bowl and slowly add water.
Knead together until mix forms a dough, then roll into small dumplings (about the size of your thumb).
Add dumplings to the pan and simmer for 10 minutes.
Add coconut milk and simmer for five minutes.
