Vegetable soup with ricotta dumplings recipe | delicious. magazine

Ingredients

• 2 onions, cut into 2cm chunks
• 4 celery sticks, cut into2cm chunks
• 1 large leek, cut into 2cm chunks
• 3 red peppers, cut into2cm chunks
• 8 carrots, cut into 2cm chunks
• 3 large sweet potatoes, cut into 2cm chunks
• 3 garlic cloves, in their skin
• 4 tbsp olive oil
• Knob of butter
• 1¼ tsp caraway seeds
• 2 x 400g tins chopped tomatoes
• 1 litre vegetable stock
• 1 fresh tarragon sprig
• For the dumplings
• 250g ricotta
• 1 tbsp fresh tarragon leaves, roughly chopped
• 3 tbsp plain flour
• 25g mature cheddar, finely grated
• 1 tsp English mustard powder
• Splash olive oil