Vegetable soup with ricotta dumplings recipe
Get your five-a-day in one warming bowlful with our healthy vegetable soup recipe topped with cheddar and ricotta dumplings.
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Cooking tools:
- Immersion blender
- Kitchen scale
- Oven
- Baking sheet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Can opener
- Nonstick skillet
- Mixing bowl
- Wooden spoon
- Ladle
- Grater
- Measuring spoon
- Spatula
- Serving bowl
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
- 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
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