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Tomato and leek soup with thyme laced dumplings


  • For the soup:
  • 1 pack PnP free-range chicken wings
  • 2 tsp thyme leaves fresh is best
  • 2 tsp salt
  • 2 tsp pepper
  • 1 Tbsp olive oil
  • 2 leeks roughly chopped
  • 1 can PnP chopped tomatoes
  • 750 ml water
  • 1 butternut cubed
  • Dumplings
  • 1 cup Spekko Parboiled Long Grain Rice
  • 3 cups water
  • 1 tsp thyme
  • 1 tsp baking powder
  • 1/4 cup cake flour
  • Salt and pepper to taste
  • 2 eggs


  • For the soup:
  • Coat chicken wings in thyme and seasoning.
  • In a pot on high heat, brown the wings in the olive oil. Add leeks and mix. Strain tinned tomatoes over the pot and discard the pulp. Add water. Put on low heat and cover. Add butternut and simmer for 10 minutes before serving.
  • For the dumplings:
  • Cook rice in the water. Cook for 30 minutes, covered. (Check to see if the rice is overcooked otherwise add more water and cook longer.)
  • Put rice in a food processor with all ingredients except eggs, till it all comes together. Add eggs and allow to cool.
  • Bring a pot of salted water to a rapid boil.
  • Shape mixture into balls (have a bowl of water handy to wet hands between rolling). Put into the hot water. When they float let them boil for 1 more minute and remove.
  • To serve:
  • Pour the warm soup into a bowl, add the dumplings, enjoy!