Go to all recipes
Veggie stew with herb & yogurt dumplings

Veggie stew with herb & yogurt dumplings


A comforting stew, packed with root veggies. If you’ve never made dumplings, give these a go — they’re surprisingly easy

  • Feeds 4 Feeds 4
  • Ready in 1 hour 15 minutes

Each serving contains

  • Energy
    1785kj 423kcal
  • Fat
    Low 15%
  • Saturates
    Low 11%
  • Sugar
    Low 29%
  • Salt
    Low 17%

% of adult’s reference intake | Carbohydrates per serving : 70g


  • 2 tbsp Co-op olive oil
  • 1 onion, finely sliced
  • 2 carrots, cut into chunks
  • 2 parsnips, peeled and cut into 1cm thick rounds
  • 2 sweet potatoes (about 400g), peeled and cut into small chunks
  • 3 garlic cloves, crushed
  • 2 tsp fennel seeds
  • 2 x 400g cans Co-op Italian chopped tomatoes
  • 250ml vegetable stock, made with ½ stock cube
  • 150g Co-op self raising flour
  • 125g Co-op 0% fat Greek style natural yogurt
  • 3 tbsp chopped flat leaf parsley


  1. Heat the olive oil over a medium heat in a large casserole dish and add the vegetables
  2. Cook for 15 mins, until starting to soften
  3. Add the garlic and fennel seeds, before cooking for a further minute
  4. Add the tomatoes and stock, season, then bring to the boil
  5. Cover the pan, reduce the heat and simmer gently for 20 mins
  6. Meanwhile, for the dumplings, combine the flour, yogurt and 2 tbsp of the parsley in a mixing bowl, then season
  7. Form into eight small dumplings with your hands and place on top of the stew
  8. Cover the pan and cook for 20 mins more, until the dumplings are cooked through
  9. Divide the stew between four bowls and top each one with two dumplings. Garnish with the remaining parsley before serving

Explore more recipes