Kumara soup with watercress dumplings

Babiche martens

Ingredients

2 Tbsp	Butter
½ Tbsp	Olive oil
1	Onion, diced
2	Garlic cloves, chopped
½ cup	Leeks, diced
500 g	Orange kumara, peeled & chopped (Main)
1 stalk	Celery, diced
1 Ltr	Vegetable stock, or chicken stock
1 to taste	Salt & freshly ground pepper

Dumplings

1 ½ cups	Standard flour
1 ½ tsp	Baking powder
1 tsp	Salt
1 handful	Watercress, large, chopped (Main)
50 g	Butter
1 drizzle	Milk, enough to mix to a dough

Directions

1. Heat a large saucepan. Add the butter and olive oil. Add the onion, garlic, leek and celery. Cook while stirring for at least 5 minutes or until golden and caramelised.
2. Add the kumara, stock and seasoning. Simmer for 30 minutes, then puree until smooth.
3. To make the dumplings, preheat oven to 200C. Mix the flour, baking powder, salt and watercress together. Rub in the butter then mix in enough milk to make a soft, scone-like dough.
4. Knead briefly then shape and bake for approximately 10 minutes or until golden.