Good for: This low-calorie, filling and hearty dish is perfect for those managing their weight
Nutrients per serving:
|244 kcal||7 g||0.5 g||7 g||7 g||35 g||13 g||3 g|
Suitable for Vegans
Prep time 25 minutes
Cook time 1 hour
For the soup:
- 2 tbsp olive oil
- Salt & pepper *
- 1kg mixed tomatoes, halved if large
- 1 garlic bulb, broken into skin on cloves
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 onion, finely diced
- 1 litre vegetable stock *
For the dumplings:
For the salsa:
- 1/2 cucumber, peeled and finely diced
- 1/2 red onion, finely diced
- 1 lime, juiced
* Available at Holland & Barrett
Preheat to oven to 180C/350F. In a large roasting tray, add the tomatoes with a good sprinkling of salt and pepper and drizzle over 1 tbsp olive oil. Roast for 50 minutes until completely soft and starting to dry.
After the first 20 minutes, add in the garlic cloves.
Meanwhile, heat the remaining olive oil in a large saucepan and add the carrot, celery and onion. Cook over a low heat until softened.
To prepare the salsa, combine the cucumber and red onion in a bowl with a good sprinkle of salt and the lime juice spooned over. Stir occasionally before required. Set aside.
Once the tomatoes are ready, squeeze the garlic cloves from their skins and add into the vegetable pan with the tomatoes. Pour over the stock and then purée with a hand blender. Taste for seasoning and keep on a low heat.
To make the dumplings, blitz the dry ingredients and basil in a food processor until you have a green flour mix. Transfer into a bowl and stir through the olive oil and water until you have a thick dough.
Once you are ready to serve, turn the soup to a medium heat and add large teaspoon pieces of the dumpling dough to the pan. Within 1-2 minutes they will have puffed up.
Serve the soup immediately with the dumpling, and spoon the salsa on top.
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