Quick vege dumpling soup
- 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)
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.
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)
Total fat 7g
–Saturated fat 2g
Dietary fibre 12g
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