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.

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Vegetable Soup with Lemon Parsley Dumplings

Main Ingredients Button mushrooms, Carrot
Cuisine Fusion
Course Soups
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Vegetable Soup with Lemon Parsley Dumplings

  • 6-7 Button mushrooms
  • 1 medium Carrot sliced
  • 20 grams Bamboo shoots tinned, sliced thinly
  • 5-6 Spinach leaves (palak)
  • for greasing Oil 1 teaspoon +
  • 1 Leek
  • ½ inch Ginger sliced
  • 2 teaspoons Garlic chopped
  • 1 medium Onion chopped
  • 4 cups Vegetable stock
  • to taste Salt
  • 1 Green chilli
  • Dumplings
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 teaspoon Fresh parsley finely chopped, ½ cup +
  • 1 tablespoon Cornflour/ corn starch
  • 1½ cups Bread crumbs
  • 2 Eggs
  • 2-3 tablespoons Parmesan cheese powder
  • to taste Crushed black peppercorns
  • to taste Salt


  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 leek, mix and sauté for a minute.
  4. Add carrot and 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 along with ½ cup parsley, lemon zest, juice of ½ lemon, cheese, crushed peppercorns and salt and mix well till well combined.
  7. Add stock to the pan, add salt and mix.
  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, mix, cover and simmer for 1 minute.
  11. Add 1 teaspoon parsley and remaining lemon juice and mix.
  12. Serve piping hot.