Name: Roasted Tomato Soup with Garlic & Chadon Beni Dumplings
Prep time: 22 s
Cook time: 27 s
Total time: 50 s
Yield: 4
Cuisine: Local
Ingredients: 10 Units Tomatoes; 5 Tablespoons Vegetable Oil; 10 Units Garlic; 1 Unit Onion; 3 Tablespoons Pimento Raw; 4 Cups Hot Water; 1 Package MAGGI® Soup It Up! Vegetable Soup Mix; 2 Tablespoons Granulated Sugar; 1 Cup All-Purpose Flour; 1 Tablespoon Chadon Beni; 1 Tablespoon Minced Garlic; 1/2 Cup Water; 1/4 Teaspoon Salt; 1 cube MAGGI® Onion and Garlic Flavoured Seasoning Cubes

1.Preheat oven to 375˚F (190˚C) oven and line a sheet tray with foil and lightly grease with 1 tablespoon of oil.

2.In a bowl, pierce tomatoes with a small knife and stick garlic cloves into the tomatoes.
3.Toss garlic stuffed tomatoes in 2 tablespoons of oil and place on the sheet tray.

4.Bake in preheated oven until tomatoes are tender and a bit charred. Allow to cool.
5.Once cooled peel the loose skin off half of the tomatoes and set aside.

6.In a large heavy bottomed pot, heat remaining 2 tablespoons of vegetable oil, sauté garlic, onion, pimentos until soft.

7.Add tomatoes, hot water, MAGGI® Soup it Up Vegetable, MAGGI® Onion and Garlic Cube and bring to a boil.

8.Remove pot from heat and using an immersion blender, blend ingredients in the pot until smooth.

9.Place pot back on the stove and bring to a simmer, gradually add sugar 1 tablespoon at a time to adjust sweetness to your likeness.

10.In a bowl, combine remaining ingredients and knead to form a smooth dumpling dough. Shape dumplings however you wish and place in the pot. Cook until dumplings have floated to the top

11.Serve immediately.

Carbohydrates	50.3 g
Energy	399.8 kcal
Fats	20.3 g
Fiber	4.2 g
Protein	6 g
Saturated Fats	2 g
Sodium	144.3 mg
Sugars	13 g

Roasted Tomato Soup with Garlic & Chadon Beni Dumplings

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NUTRITIONAL INFORMATION 399.8 kcal = 1,674kj /per portion

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