Thick vegetable and chicken soup topped with dombolo
Serving: 4-6
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Directions
- To make the dombolos, mix all of the dry ingredients well together in a large bowl and pour in the water. Mix until you have a workable dough. Place in a lightly oiled bowl and leave in a warm place to rise until doubled in size, for about 1 hour. Divide the dough into small pieces and roll into balls. Place on a tray and leave in a warm place for 8 minutes.
- Melt the butter in a large pot and sauté the garlic. Stir in the potato and leek and cook over medium heat for about 5 minutes.
- Add the rest of the ingredients and bring to the boil. Reduce the heat and continue to simmer for 10 minutes.
- Place the dombolos on top of your soup, cover the pot and cook until the dombolos have puffed up, for 20 – 30 minutes
Ingredients
Dombolo
- 70 g cake flour
- 70 g mealie meal
- 2.50 ml instant dry yeast
- 30 ml (2 tbsp) sugar
- Pinch of salt
- 125 ml (½ cup) warm water
Soup
- 30 ml (2 tbsp) butter
- 4 garlic cloves, chopped
- 1 large potato, chopped
- 1 leek, chopped
- 350 g broccoli, chopped
- 2 medium carrots, chopped
- 2 baby marrow, chopped
- 1 l vegetable stock
- 4 vegetable stock
- Salt and freshly ground black pepper, to taste