roasted carrot and herb-dumpling soup
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roasted carrot and herb-dumpling soup
  • 1kg carrots, peeled and roughly chopped
  • 340g brown onions, roughly chopped
  • 2 tablespoons olive oil
  • sea salt and cracked black pepper
  • 1 teaspoon ground cumin
  • 1.5 litres vegetable stock
  • 1 cup (250ml) pouring (single) cream

herb dumplings

  • 1 cup (150g) self-raising (self-rising) flour
  • 2 tablespoons chopped flat-leaf parsley leaves
  • 2 tablespoons chopped chives
  • sea salt and cracked black pepper
  • ¼ cup (60ml) milk
  • ¼ cup (60ml) pouring (single) cream