Cream of wheat dumplings complete this wholesome soup. Build your strength with whole food comfort food.

Soup:

• 1 cup (250ml) celery, diced
• 1 cup (250 ml) white onion, diced
• 2 cloves garlic, minced
• 3 Tbsp (45 ml) extra-virgin olive oil
• 1 cup (250 ml) carrots, diced
• 1 cup (250 ml) potato, diced
• 1 cup (250 ml) sweet potato, diced
• 2 cups (500 ml) vegetable stock
• 1 bay leaf
• Pinch ground nutmeg
• Sea Salt and fresh ground pepper, to taste
• 1 cup (250 ml) watercress, for garnish

Dumplings:

• 1 cup (250 ml) organic cream of wheat
• 1 1/2 cups (375 ml) water
• 1 Tbsp (15 ml) fresh parsley, chopped
• 1 tsp (5 ml) lemon zest

Soup: Heat oil in a large pot over medium heat and sauté celery, onion and garlic until tender. Add carrots, potato and sweet potato and sauté until translucent and tender. Add vegetable stock, bay leaf and nutmeg; season with salt and pepper. Cover and simmer for five to seven minutes. Remove the bay leaf and keep the soup warm.

Dumplings: Bring the water to a boil in a medium-sized pot and slowly add cream of wheat, stirring with a wooden spoon, until liquid reduces by one-third. Add parsley and lemon zest. Reduce heat to low and stir until all liquid is absorbed. Let cool until the mixture becomes firm with a dough-like consistency. Scoop up some dough using a teaspoon. With another teaspoon, form the dough into an oval shape by scraping the dough from one teaspoon to the other.

Pour the soup into bowls, add the dumplings, garnish with watercress and serve.

Serves two to four.