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
For more recipes related to Vegetable Soup with Lemon Parsley Dumplings checkout Hot And Sour Soup, Hot And Sour Soup, Mushroom And Almond Soup, Cappuccino Of Mushrooms With Ground Spices . You can also find more Soups recipes like Mushroom Soup Mixed Vegetable Soup - SK Khazana Cream Of Vegetable Soup With Spinach Cream of Spinach Soup-SK Khazana
Vegetable Soup with Lemon Parsley Dumplings Recipe Card
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.
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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.
