A simple vegan take on the Māori classic dish Boil Up, this soup is every bit as tasty. Even my meat-eating friends love it!
- Watercress – enough to fill half your pot
- 3 cups of vegetable stock
- 2 potatoes, cubed
- 1 kumara, cubed
- 2 cloves of garlic
- 1 onion
- Hemp oil (or other plant-based oil)
- 1 cup self raising flour
- 1/4 vegan butter (I used Nuttelex Buttery)
- 3-4 Tablespoons plant milk (I used coconut milk)
- pinch salt
Chop up onion and garlic and saute in a pot with the oil. Then, add in all other ingredients – topping up with water to cover the ingredients. Don’t worry too much about the watercress poking out the top, it will boil down.
Simmer on a low heat for about an hour but like any boil up – the longer the better so leave on for longer if you want. Once the vegetables are tender, pop into a kitchen whizz and blend up then put back into the pot on a slow simmer for the doughboys to cook in.
For doughboys, rub the vegan butter into the flour and salt then add milk to bind. Add more if it’s too dry. Don’t over mix, you want them to be light and fluffy. Scoop into rough-looking balls and put into the soup with the lid on and cook for about 10-15 minutes.
Serve with some fresh bread and enjoy. The flavour is even better the next day!