Dumpling Soup
Make my healthy dumpling soup with me. This is a great comforting winter warmer and something a bit different from a pumpkin soup. I make this at LEAST once a week.Tag me on TikTok or Instagram if you make it!
Equipment
- Pot
- Knife
- Chopping Board
Ingredients
- 12 dumplings of choice – homemade or from the supermarket I like the BBQ pork ones from Woolworths
- 1 bunch bok choy
- 1 bunch Chinese broccoli
- 1/4 whole cabbage
- 1 carrot
- 1 stalk celery
- 1 spring onion
- 1 tbsp soy sauce
- 1/2 tbsp Fish sauce
- 1 tsp white pepper
- 1 tsp Szechuan chilli powder
- 1 tsp onion & garlic powder
- 2 cups chicken stock I use Vegeta
- 2 cups vegetable stock I use Vegeta
- Chilli oil to taste
- Sesame oil to taste
- 1 tsp ginger
- 1 tsp garlic
Instructions
- Start by chopping up all your veggies, I find having everything prepared before I start cooking makes it less stressful.
- Make sure to seperate the ‘heartier’ veggies as they’ll need to be added at different times e.g. celery, carrot, stalks of Chinese broccoli and stalks of bok choy are heartier than the leaves of bok choy, Chinese broccoli and cabbage.
- In a large pot, turn to medium heat and add oil of choice with a little bit of sesame oil.
- Add your hearty veggies and stir for 5 minutes.
- Add white pepper, Szechuan powder, onion powder, garlic powder, minced garlic, minced ginger, fish sauce, oyster sauce, soy sauce and chilli oil. Stir.
- Add in vegetable and chicken stock (should be 4 cups of liquid in total).
- Add dumplings to the broth with the less hearty veggies.
- Boil for as long as the dumplings say on the packet (should be around 8-10 minutes).
- Serve with a sprinkle of chilli oil and sesame oil, careful – it will be hot!