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Spring leek soup with dumplings

Spring leek soup with dumplings


Make the most of spring leeks in this vibrant soup. Prep the dumplings ahead — they freeze well, too!

  • Feeds 4 Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    1354kj 325kcal
  • Fat
    Med 29%
  • Saturates
    High 52%
  • Sugar
    Low 4%
  • Salt
    Low 7%

% of adult’s reference intake | Carbohydrates per serving : 31g

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  • 1 tbsp Co-op olive oil
  • 1 celery stick, finely diced
  • 1 carrot, finely diced
  • 2 garlic cloves, crushed
  • 1 large Co-op British trimmed leek, sliced
  • 1.25 litres vegetable stock, made with 1 stock cube
  • Zest and juice of 1 lemon
  • 150g Co-op plain white flour,plus extra for dusting
  • 2 tbsp each chopped basil and flat leaf parsley, plus extra to serve
  • 75g Co-op unsalted butter, chilled


  1. Heat the olive oil in a large saucepan. Cook the celery and carrot over a medium heat for 8-10 mins, until soft
  2. Stir in the garlic and leek, along with a splash of water, then reduce the heat
  3. Cover and cook for 6-8 mins, until the leek has softened
  4. Pour in the stock and lemon juice and bring to the boil
  5. Reduce to a simmer and cover while you make the dumplings: mix the flour with the herbs, grate in the butter, then bring together with your hands
  6. Season, then stir in 100ml cold water to make a soft, sticky dough
  7. Divide the dough into 16 pieces, then flour your hands and roll into balls
  8. Drop into the soup, cover again and cook for 10 mins, until the dumplings are tender and fluffy
  9. Divide the soup between four bowls and sprinkle with the lemon zest and extra herbs to serve

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