Green Spring Dumpling Soup
A vibrant green broth served with ramen noodles, dumplings and peas. This quick recipe doubles as a hidden vegetable recipe, ensuring you get plenty of greens!
Equipment
Ingredients
- 4 cups vegetable broth
- 4 cups baby spinach
- 1 handful cilantro or parsley
- 1 thumb ginger
- 1 tbsp soy sauce tamari for GF
- 2 cloves garlic
- 1½ cups green peas frozen
- 10 vegetable dumplings frozen
- 8 oz ramen noodles or noodles of choice
To serve
- 1 lime juiced
- 1 jalapeno optional, sliced
- 1 tbsp sesame seeds toasted
- cilantro or parsley, chopped
Instructions
- Bring the vegetable broth to a boil and add the spinach. After one minute, using a slotted spoon, fish the spinach out and transfer it to a blender. To the blender, add the parsley, ginger, soy sauce and garlic, along with ¼ cup of the vegetable broth. Allow to cool, and blend until a smooth liquid is formed.
- Pour the spinach mixture back into the broth to make a green base. Then add your noodles, dumplings and green peas. Cover, and simmer for 3 to 5 minutes, until the dumplings have softened, the peas have thawed and the noodles are cooked. Serve with a squeeze of lime, chopped jalepeno and more cilantro over top as desired.
Nutrition
Calories: 604.4kcal | Carbohydrates: 95g | Protein: 18.6g | Fat: 18.4g | Saturated Fat: 6.9g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 5.5g | Cholesterol: 3mg | Sodium: 3474.3mg | Potassium: 611.3mg | Fiber: 9.7g | Sugar: 11.8g | Vitamin A: 5133.8IU | Vitamin C: 60.6mg | Calcium: 143.1mg | Iron: 7mg