Every Thursday, it’s soup day at work. It’s an opportunity for the team to catch up, share a meal and sparkling conversation. One team member cooks the meal, and the rest ‘helpfully’ critique.
The conversation might go something like this…
Mike: So, what do you call this?
Mike: What kind of soup?
Juliet: Cauliflower soup.
Mike: Sounds like it’s missing something.
Juliet: Like what?
Due to helpful reviews such as these, I made a bacon soup for our meat lovers.
Apart from bacon, what makes all soup better? Dumplings! I thought sweet potato and maple syrup dumplings might do the trick.
These dumplings are a bit rough and ugly, but so are we! At least the dumplings taste good.
Bacon soup with sweet potato maple syrup dumplings
- 1 tbsp olive oil
- 1 onion, finely diced
- 175 g bacon, roughly chopped
- 3 garlic cloves, crushed
- 1 tbsp sweet paprika
- 2 potatoes, coarsely diced
- 2 carrots, coarsely chopped
- 200 g green beans, cut 2 cm long
- 400 g can red kidney beans
- beef stock cube
- 750 mL water
- 2 cups mashed sweet potato
- 2 1/2 cup plain flour
- 1 tsp ground nutmeg
- 4 tbsp maple syrup
- 2 eggs
- Place all dumpling ingredients in a bowl, mix and set aside.
- Heat oil in a saucepan.
- Add onion and bacon and cook for 3 mins.
- Add garlic and paprika, stirring them through to release the flavours.
- Add potato, carrot and beans and cook for 5 mins.
- Add kidney beans, stock and water. Simmer for 15 minutes or until tender.
- Roll the dumpling dough into balls using two dessert spoons.
- Cook dumplings in a pot of boiling salted water for 10 minutes, then drain.
- Serve the soup with dumplings on top.