Vegetable Soup with Lemon Parsley Dumplings

Main Ingredients	Button mushrooms, Carrot
Cuisine	Fusion
Course	Soups
Prep Time	25-30 minutes
Cook time	15-20 minutes
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Non Veg

Ingredients

• 6-7 button mushrooms
• 1 leek
• ½ inch ginger, cut into slices
• 1 medium carrot, sliced
• 20 grams tinned bamboo shoots, sliced thinly
• 5-6 spinach leaves
• Zest of 1 lemon
• Juice of 1 lemon
• ½ cup + 1 teaspoon finely chopped fresh parsley
• 1 tablespoon cornflour
• 1½ cups breadcrumbs
• 1 teaspoon oil + for greasing
• 2 teaspoons chopped garlic
• 1 medium onion, chopped
• 2 eggs
• 2-3 tablespoons Parmesan cheese powder
• Crushed black peppercorns to taste
• Salt to taste
• 4 cups vegetable stock
• 1 green chilli

Method

1. Heat 1 teaspoon oil in a deep non-stick pan.
2. Slice mushrooms thinly. Chop leek. Cut ginger slices into thin strips.
3. Add ginger strips and garlic to the pan, mix and sauté for ½ minute. Add onion and chopped leek, mix and sauté for a minute.
4. Add carrot and sliced mushrooms, mix and sauté on high heat for 2 minutes. Add bamboo shoots, mix and sauté for 2 minutes.
5. Combine cornflour and breadcrumbs in a bowl.
6. Break eggs in another bowl, whisk well and add to the cornflour mixture alongwith ½ cup chopped parsley, lemon zest, juice of ½ lemon, cheese, crushed peppercorns and salt and mix well till well combined.
7. Add stock to the pan and stir to mix. Add salt.
8. Finely chop green chilli and add, mix, cover and bring to a boil.
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.
10. Roughly chop spinach leaves and add, stir to mix, cover and simmer for a minute.
11. Add 1 teaspoon chopped parsley and remaining lemon juice and stir to mix.
12. Serve piping hot.