Dumpling soup with vegetables
This quick vegetable dumpling soup is perfect for a healthy winter lunch or light meal.
Reviewed by our expert panel Serves: 1
Time to make: 15 mins
Ingredients
- 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
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 464cal
-
Kilojoules 1940kJ
-
Protein 21g
-
Total fat 7g
-
–Saturated fat 2g
-
Carbohydrates 70g
-
–Sugars 5g
-
Dietary fibre 12g
-
Sodium 800mg
-
Calcium 120mg
-
Iron 5.5mg
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.
Photographer: HFG staff
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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