Quick vege dumpling soup

This quick vege dumpling soup is perfect for a healthy winter work lunch .

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.

Nutrition Info (per serve)

Kilojoules 1940kJ

Calories 464cal

Protein 21g

Total fat 7g

–Saturated fat 2g

Carbohydrates 70g

–Sugars 5g

Dietary fibre 12g

Sodium 800mg

Calcium 120mg

Iron 5.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.