This is one of my favourite comfort foods in winter as it is full of essential vitamins to help with the flu season as well as it being able warm you up from the cold outside. It is also rich in Vitamin C which is great for the immune system.

Portions: 3/4

Ingredients:
Stew:

1 Red Onion sliced
Few cloves Garlic (optional extra to help fight colds and flu)1 teaspoon Turmeric (optional extra for anti inflammatory properties -particularly good for winter)
1 Tin plum tomatoes
1/2 large Aubergine diced
1- 1 1/ 2 Courgettes sliced
2 Carrots sliced
2 Knorr Vegetable Stock Pots
2 dessert spoons of Soy Sauce
Tofu
Salt and pepper


Dumplings:
Vegetable suet
Self raising flour
Pinch of salt
Dash of water (enough to form a dough)
In order to make dumplings, typically half and half flour and suet as per packet instructions; the more suet the fluffier they will be.

Instructions:

  1. Sauté the onion (and garlic/turmeric) in oil until soft.
  2. Next add the vegetables and fry for a few minutes
  3. Now add the tin of tomatoes, stock cubes and soy sauce.
  4. Add hot water to cover- typically the same volume as the tin
  5. Bring to a boil and then place the lid on and let simmer on a lower heat, stirring occasionally for 30/40 mins. *note, the longer you allow the stew to cook, the more intense the flavour. Alternatively you can put the stew in the oven.
  6. Prepare dumplings and add for the remaining 15/20 mins with the lid on.
  7. If adding tofu, add for final ten minutes until heated through.
  8. Season to taste

Serve with rice

Why not try butternut Squash or Pumpkin in the stew for a vitamin A boost or a sprinkling of chilli for a flu-fighting kick!