Ingredients

Method

• 2 T olive oil
• 1 onion, finely sliced
• 2 garlic cloves, finely chopped
• 1 small red chilli, seeded and finely chopped
• 1 T ground coriander
• 1 T ground cumin
• 1 T tomato paste
• 1 x 400 g can chopped tomatoes
• 70 g Woolworths spicy harissa red pepper paste
• 250 g Woolworths pulse soup mix
• 1 litre chicken stock
For the dumplings:
• 280 g cake flour
• 4 t baking powder
• 1 t salt
• 1 cup milk

Method

Ingredients

1. Heat the olive oil in a large saucepan and fry the onion until soft. Add the garlic, chilli and spices and fry for 3 minutes until aromatic. Add the tomato paste and cook for 2 minutes.

2. Add the tomatoes and harissa paste and bring to a simmer. Add the soup mix and stock and bring to the boil. Reduce the heat to a gentle simmer and cook for 30–40 minutes, or until the pulses are cooked.

3. To make the dumplings, place the dry ingredients in a mixing bowl, pour in the milk and whisk until combined.

4. Spoon dollops of the dumpling dough onto the simmering soup and cook for 5 minutes, or until doubled in size and cooked through.

Find more soup recipes here. 

Videography: Kevashan Moodley
Photography: Jan Ras