Spicy Vegetable Soup with Injera Dumplings

A hearty and flavorful vegetable soup with a spicy kick, featuring soft and tangy injera dumplings. Perfect for a chilly evening!

Prep Time

20 minutes

Total Time

60 minutes

Calories

495 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.41/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

6cupsVegetable Broth(Low sodium recommended)

£0.75

1mediumOnion(Chopped)

£0.30

2mediumCarrots(Chopped)

£0.20

2stalksCelery(Chopped)

£0.40

3clovesGarlic(Minced)

£0.15

1mediumBell Pepper(Any color, chopped)

£0.50

114.5 oz canDiced Tomatoes(Undrained)

£0.60

5ozSpinach(Fresh or frozen, chopped)

£1.20

115 oz canKidney Beans(Drained and rinsed)

£0.65

1cupCorn(Frozen or canned, drained)

£0.40

2teaspoonsChili Powder(Adjust to taste)

£0.10

1teaspoonCumin

£0.10

0.3teaspoonCayenne Pepper(Adjust to taste, optional)

£0.05

0.5teaspoonSalt(Adjust to taste)

£0.01

0.3teaspoonBlack Pepper(Adjust to taste)

£0.03

2cupsInjera(Torn into small pieces)

£4.00

0.3cupWater(For injera dumplings)

2tablespoonsOlive Oil(For sauteing)

£0.20

Total Cost

£9.64

£2.41 per serving

Instructions

1.
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
2.
Add garlic and bell pepper and cook for another 2 minutes until fragrant.
3.
Stir in diced tomatoes, chili powder, cumin, cayenne pepper (if using), salt, and black pepper.
4.
Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
5.
While the soup simmers, prepare the injera dumplings: In a small bowl, combine torn injera pieces with water. Mix until a slightly sticky dough forms. Add more water if needed, a tablespoon at a time.
6.
Drop small spoonfuls of the injera dough into the simmering soup. Cover and cook for 10 minutes, or until the dumplings are cooked through and slightly puffed up.
7.
Stir in spinach, kidney beans, and corn. Cook for 5 minutes, or until the spinach is wilted and the beans and corn are heated through.
8.
Taste and adjust seasonings as needed. Serve hot.

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My Notes

Nutrition Information

Nutrition per serving (550g)

495 kcal / 2071 kJ

Carbs

79g

30% of RDA

Fat

12g

17% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

20 g

67% of RDA

Sugar

19 g

21% of RDA

Sodium

1300 mg

57% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a richer flavor, sauté the vegetables in a little butter or ghee instead of olive oil.

Add other vegetables like zucchini, potatoes, or sweet potatoes for variety.

Garnish with fresh cilantro, a dollop of plain yogurt (if not vegan), or a squeeze of lime juice.

If you don't have injera, you can use other types of flatbread or bread to make the dumplings. Adjust the amount of water accordingly.

For a thicker soup, mash some of the cooked beans with a fork before adding them back to the pot.

Cooking Equipment

Large pot

Small bowl

Measuring cups and spoons

Wine Pairings

No wine pairing suggestions available for this recipe.

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