Place a large saucepan over a medium het and add the mustard oil. When hot , add the garlic and scallions and fry/sauté until the onion become translucent and the aroma of the garlic is there.
5 cloves garlic, 1 tsp mustard oil, 3 large scallions
Add the chopped tomatoes and cook until the have softened up and then add the cumin, garam masala and ground pepper. Give everything a good stir to combine.
2 large tomatoes, 1 tsp ground cumin, ½ tsp garam Masala, 1 tsp ground black pepper
Add the chopped radish, mange tout and broccoli and sauté for 2 minutes. Reduce the heat to low and pop the lid on to simmer for 3 minutes until the vegetables are virtually cooked.
150 g mange tout, 4 large radish, 150 g broccoli florets
Add the water or vegetable stock and turn up the heat to bring the soup to a vibrant boil.
710 ml vegetable stock
When it is boiling, add the dumplings and cook for about 3 – 5 minutes until the dumplings are cooked.
12 medium dumplings
Serve with a sprinkle of cilantro/coriander, poppy seeds and a squeeze of lemon.
1/3 bunch cilantro, 50 g poppy seeds, 1 large lemon