Vegetable soup with ricotta dumplings

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put all the vegetables on 2 large roasting trays with the garlic, then drizzle with 1 tbsp of the oil. Roast for 40-45 minutes until softened and beginning to colour. Add the butter and 1 tsp of the caraway seeds, toss well, then roast for 10 minutes more.
2. Spoon the roasted vegetables into a large saucepan with a lid. Squeeze the garlic cloves from their skins and add to the pan with the tinned tomatoes and stock. Bring to the boil, then reduce the heat to a simmer. Cover with the lid and cook for 30 minutes. Remove from the heat and, using a stick blender, whizz until smooth. Season to taste and keep warm.
3. In a small pan over a low heat, gently warm the remaining 3 tbsp olive oil and ¼ tsp caraway seeds with the leaves from the tarragon sprig for a few minutes to infuse.
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4. For the dumplings, put all the ingredients, except the oil, in a medium mixing bowl with a generous pinch of salt and freshly ground black pepper. Mix with a wooden spoon to combine.
5. Heat a splash of olive oil in a non-stick frying pan, then add heaped tablespoonfuls of the dumpling mix. Fry for 2-3 minutes on each side until lightly golden.
6. Ladle the soup into warmed bowls, top with 2-3 hot dumplings, then serve drizzled with the warmed oil.