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Tomato Soup with Paneer Dumplings

Make it as a weeknight meal for your family or add it as an appetizer to your multiple course menu.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 4 persons
Course: Appetizer, Main Course
Ingredients Method

Ingredients
  

For the tomato soup:
  • 500 grams cherry tomatoes (or any other variety)
  • 2 white/brown onion
  • 4 cloves garlic
  • 1 medium red paprika (bell pepper)
  • 2 Tbsp olive oil
  • ½ tsp black pepper powder
  • 1 tsp cumin powder
  • 1 tsp salt
  • 500 ml water
  • 1 tsp brown sugar
  • 4 stalks spring onion (greens)
For the paneer dumplings:
  • 150 grams paneer
  • 4 stalk spring onion (whites)
  • a handful of fresh coriander (chopped)
  • 1-2 green chilies (chopped)
  • 1 Tbsp flax seeds powder (substitute 1/2 beaten egg)
  • 1 Tbsp whole wheat flour
  • ½ tsp salt

Method
 

For the tomato soup:
  1. Take the tomatoes off stems and thoroughly wash them (If using bigger tomatoes cut them in quarters. If using cherry tomatoes, leave them as is). Peel and chop the onion and garlic. Roughly chop the red paprika. Finely slice spring onion and separate the white and green part. (White part of spring onion will be used for the dumplings and the green part is for garnishing.)
  2. Heat a big pot on medium heat and add olive oil. Once hot, add the chopped onion, garlic and paprika and saute for 3 minutes.
  3. Once the onions turn translucent, add the black pepper powder, cumin and salt. Saute for another 2 minutes.
  4. Add the water and scrape the bottom to release any spices that have stuck to the bottom. Add the tomatoes and sugar. Let the water simmer and then turn heat to low. Cover and let cook for about 15 minutes.
  5. After 15 minutes, turn heat off. Blend the tomato mixture either using a stab mixer or a blender until smooth. Set aside until you finish making dumplings.
For the dumplings:
  1. Crumble the paneer into a big bowl. Add the spring onion whites (reserved earlier), chopped coriander, chopped green chili, flaxseeds powder, whole wheat flour and salt.
  2. Knead with hands to incorporate all the ingredients and form a smooth mixture. If the mixture is too dry to bind together, add a few drops of water. If the mixture is too wet, add some more flour. Getting the right consistency is important otherwise your dumplings will break.
  3. Apply some water on your hands and take a small quantity of the mixture. Form into small balls. The size of the balls should be about half the size of a golf ball.
  4. If steaming: Take a big pot and add ½ cup of water into it. Bring it to a simmer and then put a fitting sieve on top. Place your paneer dumplings in a single layer. Cover and let the dumplings steam for 15 minutes. After 15 minutes take the sieve off with the dumplings and let them cool down completely before taking them out. (IMPORTANT: let the dumplings cool down before handling them.)
    If microwaving: Place the dumplings on a plate in a single layer a few centimeters apart from each other. Microwave on high for 3-4 minutes. (IMPORTANT: let the dumplings cool down completely before handling them)
Serving:
  1. Heat up the tomato soup quickly before serving. Add a few paneer dumplings into the serving bowl. Pour the tomato soup over the dumpling and fill the bowl with the soup. Garnish with green parts of spring onion (reserved earlier). Enjoy!!