How to make Vegetable Soup with Lemon Parsley Dumplings -

Lemon and parsley flavoured dumplings cooked with vegetables to make a fantastic soup.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Button mushrooms (बटन मशरूम), Carrot (गाजर)

Cuisine : Fusion

Course : Soups

advertisement
Vegetable Soup with Lemon Parsley Dumplings

Vegetable Soup with Lemon Parsley Dumplings Recipe Card

Print

Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Vegetable Soup with Lemon Parsley Dumplings Recipe

  • Button mushrooms 6-7

  • Carrot sliced 1 medium

  • Bamboo shoots tinned, sliced thinly 20 grams

  • Spinach leaves (palak) 5-6

  • Oil 1 teaspoon + for greasing

  • Leek 1

  • Ginger sliced ½ inch

  • Garlic chopped 2 teaspoons

  • Onion chopped 1 medium

  • Vegetable stock 4 cups

  • Salt to taste

  • Green chilli 1

  • Dumplings

  • Zest of 1 lemon

  • Juice of 1 lemon

  • Fresh parsley finely chopped, ½ cup + 1 teaspoon

  • Cornflour/ corn starch 1 tablespoon

  • Bread crumbs 1½ cups

  • Eggs 2

  • Parmesan cheese powder 2-3 tablespoons

  • Crushed black peppercorns to taste

  • Salt to taste

Method

Step 1

Heat 1 teaspoon oil in a deep non-stick pan.

Step 2

Slice mushrooms thinly. Chop leek. Cut ginger slices into thin strips.

Step 3

Add ginger strips and garlic to the pan, mix and sauté for ½ minute. Add onion and leek, mix and sauté for a minute.

Step 4

Add carrot and mushrooms, mix and sauté on high heat for 2 minutes. Add bamboo shoots, mix and sauté for 2 minutes.

Step 5

Combine cornflour and breadcrumbs in a bowl.

Step 6

Break eggs in another bowl, whisk well and add to the cornflour mixture along with ½ cup parsley, lemon zest, juice of ½ lemon, cheese, crushed peppercorns and salt and mix well till well combined.

Step 7

Add stock to the pan, add salt and mix.

Step 8

Finely chop green chilli and add, mix, cover and bring to a boil.

Step 9

Grease your palms with some oil, divide the breadcrumb mixture into small equal portions, shape them into balls and add to the pan. Simmer for 2 minutes.

Step 10

Roughly chop spinach leaves and add, mix, cover and simmer for 1 minute.

Step 11

Add 1 teaspoon parsley and remaining lemon juice and mix.

Step 12

Serve piping hot.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.