Spinach, Watercress and Mint Soup with Lamb Dumplings

Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This soup can be served as a starter or in larger portions as a Main course for two. Chunks of roasted pumpkin and leftover cooked rice can be added to make it more substantial.


  • 3 tablespoons extra virgin olive oil
  • 2 medium leeks, washed and finely sliced
  • 1 small onion


Heat oil in a deep saucepan and add leeks, onion, garlic and bayleaf. Sauté gently for 5 minutes, stirring occasionally. Add watercress and stir well. Add stock and bring to the boil, then turn to a simmer.

Mix lamb with half the mint, all the cornflour, salt and diced shallots. Mix well and roll into marble-sized balls. Add to soup and poach for 5 minutes. Stir in spinach and remaining