Vegetable Stew with Cheesy Dumplings - Pinch Of Nom

Ingredients

• 1 medium onion, (peeled and roughly chopped)
• 1 large leek, (trimmed and roughly chopped)
• 3 garlic cloves, (peeled and crushed)
• 350 g butternut squash, (peeled, seeds and membrane removed, cut into 2cm chunks)
• 200 g carrots, (peeled and cut into 2cm chunks)
• 250 g white mushrooms, (halved)
• 400 g tin cannellini beans in water, (rinsed and drained)
• 2 vegetable stock cubes, (made up with 700ml boiling water)
• 2 tsp mustard powder
• 2 dried bay leaves
• 2 tsp fresh thyme leaves, (stalks removed and chopped)
• 40 g baby spinach leaves
• 75 g reduced-fat cream cheese
• 100 g self-raising flour
• ¼ tsp baking powder
• 2 medium egg yolks
• 30 g Parmesan cheese, (finely grated)
• 1 tbsp curly parsley, (stalks removed and finely chopped)
• ½ tsp mustard powder
• ½ tsp garlic granules
• 3-4 tbsp cold water
• salt and black pepper, (to taste)
• low-calorie cooking spray
• a little chopped curly parsley, (to garnish (optional))