Dumpling soup with vegetables

Author: Niki Bezzant - Founding Editor

Photographer: HFG staff

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This quick vegetable dumpling soup is perfect for a healthy winter lunch or light meal.

Serves: 1

Time to make: 15 mins

Ingredients

More weights & measures

½ cup salt-reduced chicken stock
3cm piece ginger
4-5 ready-made frozen dumplings (we used Pams chicken)
50g soba noodles
1 cup broccoli florets
2 cups spinach leaves or other greens
¼ cup peas
chilli sauce (optional)

Instructions

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1 In a pot, bring chicken stock and ½ cup water to the boil. Add ginger and frozen dumplings. Cook for 5 minutes, then add noodles. Cook for 2 minutes, then add broccoli, spinach and peas. Cook 2 more minutes, or until dumplings have floated to the top. Serve with chilli sauce on the side, if desired.

Variations

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 464 cal

Kilojoules 1940 kJ

Protein 21 g

Total fat 7 g

Saturated fat 2 g

Carbohydrates 70 g

Sugar 5 g

Dietary fibre 12 g

Sodium 800 mg

Calcium 120 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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