Vegetable soup with ricotta dumplings
- March 2019
- Serves 8
- 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.
- Vegetarian recipes
- 13.9g (4.7g saturated)
- 35.8g (17.8g sugars)
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Ladle the soup into warmed bowls, top with 2-3 hot dumplings, then serve drizzled with the warmed oil.
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.
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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