Super Greens Broth with Vegetarian Dumplings
This ultra-healthy and super-quick soup is packed with nutrient-dense greens and pillowy vegetable dumplings for a virtuous and satisfying midweek meal.
Recipe
1
Prepare Aromatics
Peel and thinly slice garlic. Peel and finely grate ginger. Trim spring onions and thinly slice.
2
Prepare Vegetables
Trim sugar snap peas and snow peas and cut in ½ diagonally. Cut bok choy into 5cm pieces.
3
Prepare Soup
Bring 1 litre (4 cups) water to the boil in a medium saucepan over high heat. Add stock cubes, garlic, ginger and spring onion and stir until stock cubes are dissolved.
4
Cook Dumplings
Bring stock to the boil and add dumplings. Cook for 3 minutes or until partially cooked. Rough chop coriander leaves and stems. Cut lemon into wedges.
5
Add Vegetables
Add sugar snap peas, snow peas and bok choy to the pan and cook for 2–3 minutes or until tender and dumplings are cooked through.
6
Plate Up
Add soy sauce to soup. Divide soup and dumplings between bowls and top with coriander to serve. Season with lemon juice.