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Eating veggie » Recipes » Blind Scouse

Blind Scouse

Prep time 15 mins, cook time 45 mins

Serves 4

Egg-Free, Dairy-Free, Low Fat, Vegan, Suitable for Freezing

Ingredients

For the scouse

  • 1 leek washed well and cut into bite sized chunks
  • 2 medium onions peeled and cut into bite sized chunks
  • 3 medium potatoes peeled and cut into bite sized chunks
  • 4 carrots peeled and cut into bite sized chunks
  • 2 handfuls pearl barley soaked overnight in cold water or soaked in boiling water for an hour
  • 1000ml vegetable stock
  • 1 x 410g can butter beans rinsed and drained
  • To taste salt and pepper

for the dumplings

  • 125g self-raising flour
  • 50g vegetable suet
  • 1 tbsp onion peeled and very finely chopped
  • 2 tsp dried mixed herbs
  • To taste salt and pepper
  • 100ml very cold water

To Serve

  • Herb dumplings
  • Pickled red cabbage, or chopped pickled beetroot (optional)

Method

  1. For the Scouse: Put all ingredients except the butter beans in a large saucepan and bring to the boil. Cover with a lid and simmer for 30 minutes.
  2. Add the butter beans, return to the boil then add the dumplings (if using). Replace lid and simmer for a further 15 minutes. Serve in soup plates.
  3. To make the dumplings: Mix all dry ingredients. Just before adding to the Scouse, mix in enough cold water to make a rather sticky dough. Drop rounded teaspoonfuls into the boiling soup and continue as point 2. 

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