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.
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)
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: 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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