Pepper Pot Soup with Spinner Dumplings

Ingredients: Serve 4 people and is 4 of your 5 a day per person

540g tin of callaloo drained

300g okra chopped in to small pieces

160g yellow yam cut into small chunks

200g butternut squash

½ red pepper diced

½ yellow pepper diced

½ red onion diced

1 scotch bonnet pepper deseeded and finely diced

3 x spring onion sliced

2 x garlic cloves crushed

Small bunch of thyme stripped and finely chopped

1 tbsp coconut oil

1 x Kallo very low salt organic vegetable stock cube dissolved in 1 pint of water

½ pint of water

Pinch of rock salt (if needed)

Pinch of cracked black pepper


100g Doves farm gluten free plain flour

70ml water at room temperature


1 In a large saucepan, on a medium heat, add the coconut oil. When the oil is hot add the onions, spring, scotch bonnet pepper, red pepper and yellow pepper and stir.

2 After about a minute add the garlic and stir. Leave to soften for 5-8 minutes stirring occasionally.

3 Then add the yellow yam and butternut squash and stir. Then add the okra, callaloo and thyme then stir.

4 Pour in the 1 pint of vegetable stock and ½ pint of water, stir and bring to the boil on a high heat with the lid on. When it comes to a rolling boil and turn down to a low heat with the lid half off. Leave it to cook for 20 min stirring occasionally.

5 Meanwhile, in a bowl add the plain flour and water for the dumplings. Mix the flour into the water, with your hands, and kneed it into a firm ball of dough.

6 Then break off small piece of the dough, place it the in the palm of your hand and rub your hands together to make a sausage shaped dumpling, repeat the process until all the dough is finished.

7 Add the dumpling to the soup and leave to cook for another 5 minutes before stirring, add the black pepper and salt stir and leave to cook for 20-25 stirring occasionally.

8 Serve and enjoy!

Suitable for home frezzing