Ingredients
Scale
- 1 tablespoon olive oil
- 25 grams butter
- 1 onion, chopped
- ½ sweet potato, peeled and chopped
- 3 cloves garlic, minced
- ½ teaspoon ground cinnamon
- 2 tablespoons fresh basil, torn
- 2 (400g) cans chopped tomatoes
- 500ml chicken stock
- ½ teaspoon sugar
- 50ml single cream
- 125g dried breadcrumbs
- ½ teaspoon baking powder
- 75g mature cheddar, grated
- 1 teaspoon mustard powder
- 1 teaspoon dried oregano
- 1 egg
- 50g cream cheese
Instructions
- In a large pot, heat olive oil over low heat. Add chopped onion and sweet potato; cook until softened (about 5–10 minutes).
- Stir in minced garlic and ground cinnamon; cook for another minute.
- Add chopped tomatoes, fresh basil, and chicken stock; bring to a boil. Reduce heat and simmer for 20 minutes.
- In a mixing bowl, combine dumpling ingredients and form into balls.
- Blend the soup until smooth and season to taste.
- Drop dumplings into the simmering soup and cook for about 10 minutes undisturbed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 420
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 55mg