FB 24 Aug Italian Veggie Soup IMG00071

Italian-style Veggie Soup with Ricotta Dumplings

Directions

In a large saucepan, heat the oil and fry the onion until soft and translucent. Add the garlic and turmeric and stir for a minute until fragrant but not browned. Add stock, water and salt and bring to a simmer.

Meanwhile make a start on the dumplings. Mix the ingredients in a large bowl. If the mixture is too wet, add more flour. Shape the dumplings in to small balls. Add to the simmering soup carefully so as not to break apart. The dumplings will take 5 or so minutes to cook through, depending on the size. Take one out to check it’s cooked. Add the Coleslaw and simmer for a minute or so until just wilted before serving. Serve in to bowls with extra parmesan, fresh thyme and salt and pepper.

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