How To Make SWEET POTATO AND CARROT SOUP WITH CHEESY AGNOLOTTI

How To Make SWEET POTATO AND CARROT SOUP WITH CHEESY AGNOLOTTI

Dumpling wrappers are a great shortcut for making filled pasta look for them in supermarkets or Asian grocers.

For a simpler version, just add some ready-made filled pasta to the soup and simmer until warmed through.

  • Serves: 4
  • Preparation time: 20 minutes
  • Cooking time: 3¼ hours (slow cooker)
  • 1¼ hours (stovetop)
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1 red onion, finely chopped
  • 800 g (1 lb 12 oz) sweet potato, cut into 2 cm (¾ in) pieces
  • 3 carrots, cut into 1 cm (½ in) slices
  • 1 litre (35 fl oz/4 cups) chicken or vegetable stock
  • 6 thyme sprigs, tied together with kitchen string
  • 150 g (5½ oz) feta, crumbled
  • 150 g (5½ oz) bocconcini, coarsely chopped
  • 20 dumpling wrappers
  • mint leaves, to serve

In the slow cooker

Heat the oil in a large saucepan over medium heat. Cook the garlic and onion for 5 minutes until softened.

Transfer to the slow cooker, along with the potato, carrots, stock, thyme and 250 ml (9 fl oz/1 cup) of water.

Cook on high for 3 hours until the vegetables are very tender. Remove the thyme and discard.

Meanwhile, combine the cheeses in a bowl. Place 2 teaspoons of the cheese filling onto one half of each dumpling wrapper.

Wet your hands and run a fingertip around the edge of the wrappers, then fold to enclose the filling, ensuring there are no air pockets.

Press along the edges with the back of a fork to seal.

Bring a large saucepan of salted water to the boil. Cook the agnolotti for 2 minutes until they float to the surface, then drain.

Remove one-third of the soup and purée with a stick blender, food processor or blender until smooth.

Return to the slow cooker, along with the agnolotti, and cook for about 5 minutes until warmed through.

Season the soup, then serve with mint leaves.

On the stovetop

Heat the oil in a large saucepan over medium heat. Cook the garlic and onion for 5 minutes until softened.

Add the potato, carrots, stock and thyme, 500 ml (17 fl oz/2 cups) of water and bring to the boil over medium heat.

Reduce the heat to low, cover with a lid and cook for 1 hour until the vegetables are very tender. Remove the thyme and discard.

Meanwhile, combine the cheeses in a bowl. Place 2 teaspoons of the cheese filling onto one half of each dumpling wrapper.

Wet your hands and run a fingertip around the edge of the wrappers, then fold to enclose the filling, ensuring there are no air pockets.

Press along the edges with the back of a fork to seal.

Bring a large saucepan of salted water to the boil. Cook the agnolotti for 2 minutes until they float to the surface, then drain.

Remove one-third of the soup and purée with a stick blender, food processor or blender until smooth.

Return to the slow cooker, along with the agnolotti, and cook for about 5 minutes until warmed through.

Season the soup, then serve with mint leaves.