For the dumplings

• 2 tsp caraway seeds
• 125g (4½oz) self-raising flour, plus extra for rolling
• 1 tsp fine sea salt
• 1 small handful of chives, finely chopped
• 5 tbsp cold water
• 2 tbsp extra-virgin olive oil
• 1 garlic clove, grated
• Freshly ground black pepper

For the soup

• 2 tbsp extra-virgin olive oil, plus extra to serve
• 1 leek, halved and thinly sliced
• 1 onion, finely chopped
• 2 carrots, peeled and cut into small dice
• 1 white potato, peeled and cut into 2cm (¾in) dice
• 2 garlic cloves, thinly sliced
• 1 tsp caraway seeds
• 1 litre (35fl oz) vegetable stock
• ½ Savoy cabbage, halved, cored and thinly sliced
• 1 handful of flat-leaf parsley, leaves picked and chopped
• Sea salt and freshly ground black pepper

Begin by making the dough for the dumplings. Set a small pan over a medium heat. Add the caraway seeds and toast them for a minute or so, shaking the pan every few moments. Tip the seeds into a mortar and give them a light bash with the pestle.

Sift the flour into a large mixing bowl. Add the salt, chives and bashed caraway, season with some black pepper, and mix well. In a separate jug or bowl, stir the water, olive oil and garlic together and pour the mixture into the flour. Bring the dough together with a fork or wooden spoon. Set aside while you start the soup.

Place a large, heavy-based pan over a medium–low heat. Add the olive oil and, when it’s hot, add the leek, onion, carrots, potato, garlic and caraway and season with some salt and pepper. Cook for about 15 minutes, stirring frequently to prevent burning, until the vegetables are softening and smelling sweet and flavoursome. Pour in the stock, turn up the heat and bring to the simmer. Cook the soup for a further 15 minutes, until the carrot and potato are tender.

Meanwhile, using lightly floured hands, divide the dumpling dough into 12 small balls, rolling them briefly in your hands. To ensure the lightest possible dumplings, try not to overwork the dough. Set aside.

Stir the cabbage into the simmering soup, along with the chopped parsley and plenty of salt and pepper to taste. Place a lid on the pan and cook for a couple of minutes, so that the cabbage begins to wilt. Carefully place the dumplings into the soup, arranging them evenly around the pan. Pop the lid back on, and cook for a further 15–20 minutes, until the dumplings have risen.

Ladle the soup and dumplings into warmed bowls. Serve with an extra trickle of olive oil and some black pepper. A big dollop of soured cream is also good.