Vegetable soup with ricotta dumplings

Vegetable soup with ricotta dumplings
  • Serves icon Serves 8
  • Time icon Hands-on time 30 min, roasting time 1 hour, simmering time 30 min

Get your five-a-day in one bowlful with our healthy vegetable soup recipe topped with cheesy ricotta dumplings.

And we’ve got plenty more healthy soups where that came from too.

Nutrition: per serving

Calories
321kcals
Fat
13.9g (4.7g saturated)
Protein
8.6g
Carbohydrates
35.8g (17.8g sugars)
Fibre
9.1g
Salt
0.4g
Calories
321kcals
Fat
13.9g (4.7g saturated)
Protein
8.6g
Carbohydrates
35.8g (17.8g sugars)
Fibre
9.1g
Salt
0.4g

Ingredients

  • 2 onions, cut into 2cm chunks
  • 4 celery sticks, cut into2cm chunks
  • 1 large leek, cut into 2cm chunks
  • 3 red peppers, cut into2cm chunks
  • 8 carrots, cut into 2cm chunks
  • 3 large sweet potatoes, cut into 2cm chunks
  • 3 garlic cloves, in their skin
  • 4 tbsp olive oil
  • Knob of butter
  • 1¼ tsp caraway seeds
  • 2 x 400g tins chopped tomatoes
  • 1 litre vegetable stock
  • 1 fresh tarragon sprig

For the dumplings

  • 250g ricotta
  • 1 tbsp fresh tarragon leaves, roughly chopped
  • 3 tbsp plain flour
  • 25g mature cheddar, finely grated
  • 1 tsp English mustard powder
  • Splash olive oil

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.
  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.

delicious. tips

  1. Add other spices to the roasted vegetables to vary the flavour. Try a pinch of chilli flakes and coriander seeds, or a spoonful of curry paste or other fragrant spice blend.

  2. The soup will keep in an airtight container for3-4 days in the fridge or up to 3 months in the freezer. Defrost in the fridge overnight and reheat until piping hot to serve. Make the dumplings fresh to serve.

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