Tomato Quinoa Soup With Feta & Spinach Dumplings - Cuisine Magazine - From New Zealand to the World

Ingredients

• 450g spinach or 250g spinach leaves
• 250g soft bread, cut into small cubes
• 100ml milk, warm
• 2 eggs, whisked together
• 150g feta, crumbled
• 1 loose cup (about 10g) parsley leaves
• 1 loose cup (about 10g) coriander leaves
• 2 tablespoons oregano leaves
• 2 green chillies, chopped (discard seeds for less heat)
• 100ml olive oil plus 3 tablespoons extra
• 3 cloves garlic, chopped
• 1 onion, finely chopped
• 1 large carrot, finely chopped
• 1 stalk celery, finely chopped
• 200g quinoa, rinsed
• 1½ litres vegetable stock
• 2 x 400g cans cherry tomatoes in juice