- 2 aubergines, quartered and sliced
- 2 large courgettes, cut into thick wedges
- 2 red peppers, de-seeded and cut into chunks
- 2 red onions, cut into wedges
- 900g tomatoes, skinned, de-seeded and chopped
- 1 head garlic, broken into cloves, papery skin removed
- 2 springs rosemary
- 5 tbsp oilve oil
- salt and pepper
- 1.2 litres vegetable stock
- 1 tsp balsamic vinegar
- 50g self-raising flour
- 25g butter
- pinch salt
- 2tbsp creme fraiche
- a little water
- 1-2 tbsp fresh chopped herbs
- Pre-heat the oven to Gas Mark 8/230oC/450F.
- Spread the vegetables, garlic and rosemary onto a large roasting tray. Sprinkle with oil, salt and pepper andgive everything a good mix. Arrange in a single layer.
- Roast on the highest shelf in the oven for 30-35 minutes. Turn the vegetables half way through cooking.
- Remove the rosemary. Allow to cool slightly before pulsing in batches in a food processor. I like to still be able to identify the vegetables, inwhich case leave them fairly coarse. This also makes the soup more colourful.
- Place the vegetables in a large saucepan. Stir in the stock and balsamic vinegar. Bring to the boil and bubble for 5 minutes to heat through thoroughly.
- Mix the flour, butter, herbs and salt together in a small bowl. Stir in the creme fraiche and sprinkle over enough water (about 1 tablespoon) to bring the mixture together to form a dough.
- Divide the mixture into eight pieces, using floured hands if necessary, and gently roll into small balls.
- Pop the dumplings on top of the soup, cover and simmer for 10 minutes.
Use a slotted spoon to carefully scoop the dumplings out. Divide the soup between the serving bowls, and pop the dumplings on top.
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