Jamaican Vegan Soup

INGREDIENTS

Four florets of Broccoli (chopped.)

Four florets of Cauliflower(chopped.)

One small Onion.

Four small Carrots.

Half of butternut squash or pumpkin.(peeled and chopped.)

Four Scallions/Spring onions.(chopped.)

Two medium size potatoes. ( peeled and chopped.)

Three stems of asparagus. (chopped.)

One medium size sweet potato.(peeled and chopped.)

One packet of pumpkin noodle soup (this can be purchased

in ethnic supermarkets or larger stores of Sainsbury’s

supermarkets in the Jamaican ‘foods’ section.)

Three sprigs of fresh thyme.

Two tablespoons of olive oil.

Two teaspoons of salt.

Two teaspoons of black pepper.

For dumplings 

Two small cups of plain flour.

one teaspoon of olive oil.

Two teaspoons of salt.

one sprig of thyme finely chopped.

one small cup of warm water.

Method

Add boiling hot water to the instant pot at the water level line indicated inside the instant pot.

Ensure all vegetables are washed peeled and chopped and then place in to the instant pot with two tablespoons of olive oil and two teaspoons of salt and black pepper.

Add all the dumplings ingredients in to a small bowl knead into a dough like mixture adding a little water at a time.

With hands create finger shaped and round little dumplings.

Add the dumplings and sprigs of thyme and the packet of pumpkin noodle soup to the instant pot.

close the lid and set for eight minutes.