Veggie-Hemp Dumplings & Coconut Soup
with Roasted Peanuts
- Soy
- Gluten(Wheat)
- Peanuts
- Gluten
- Gluten/Gluten
- Sesame
- May contain traces of allergens
- Traces of Tree Nuts
- Gluten
- Sesame
- Milk
- Soy
A dumpling soup, do we need to say anything else? These edamame, hemp and kumara packed dumplings are taking a dip in a nutty coconut soup, peppered with chilli flakes (if you wish) for a tiny hit of extra flavour. They’re soaking up the soup, so we’ll leave you to do the same.
Ingredients
1
carrot
1
Brown Onion
2 clove
garlic
1 stalk
celery
1 tin
coconut milk
1 sachet
vegetable stock powder
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat))
1 packet
peanut butter
(Contains: Peanuts)
1 packet
Edamame, Hemp & Kumara Dumplings
(Contains: Gluten/Gluten, Sesame, Soy)
1 packet
roasted peanuts
(Contains: Peanuts May be present: Tree Nuts, Gluten, Sesame, Milk, Soy)
1 pinch
chilli flakes
1 bunch
Asian Greens
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains: Gluten, Soy)
2 cup
water
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. Cut onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, roughly chop Asian greens. • Finely chop garlic and celery.
• Heat a large saucepan, over high heat with a drizzle of olive oil. • Cook celery until tender, 2-3 minutes. Add garlic and cook until fragrant, 1 minute. • Add coconut milk, vegetable stock powder, sweet soy seasoning, peanut butter, the soy sauce and the water. • Bring to the boil, then reduce heat to medium, and cook until slightly reduced, 4-5 minutes.
• Meanwhile, heat a large frying pan over medium heat with a drizzle of olive oil. When oil is hot, add edamame, hemp & kumara dumplings, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add a splash of water (watch out, it may spatter!) and cover with a lid or foil. • Cook until dumplings are tender and water has evaporated, 4-5 minutes.
TIP: Cook in batches if your pan is getting crowded.
• To the soup, add Asian greens and roast veggies. Stir until just wilted.
• Divide coconut-peanut soup and veggies between bowls. • Top with veggie dumplings and garnish with roasted peanuts. • Sprinkle over a pinch of chilli flakes (if using). Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The coconut-peanut soup was flavoursome and well received by many, though opinions on the dumplings were divided — some loved them, others found them quite plain.
- Ease of prep: The recipe comes together at a reasonable pace, though one reviewer noted the dumplings took longer to cook than expected.
- Suggestions: Add noodles to the soup to make it more filling and help soak up the broth; consider using a little less peanut butter if you prefer a lighter, less rich result.
- Next-day meals: One reviewer added extra dumplings and udon noodles on the second night and found it worked well, though another noted it was not great for leftovers.
