Spinach, Watercress and Mint Soup with Lamb Dumplings

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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, finely diced
  • 2 cloves garlic, peeled and finely sliced
  • 1 bayleaf
  • 1 bunch watercress, washed and finely chopped
  • 800 ml (1 ½ pints) vegetable stock
  • 200 g (6 ½ oz) lamb mince
  • 1 cup loosely packed mint leaves, chopped
  • 1 tablespoon cornflour
  • ½ teaspoon salt
  • 2 shallots, peeled and finely diced
  • 250 g (8 oz) spinach leaves, washed and roughly chopped


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 mint, check seasoning and bring to the boil. As soon as it comes to the boil, take it off the heat and serve.