A one-of-a-kind fusion dish that is truly a vegetarian heaven
Serves 6
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From tomatoes to celery, capsicum, basil and more, this one-of-a-kind fusion dish is truly vegetarian heaven featuring a bunch of delicious veggies and aromatic herbs. Prepare in advance to milk its full 9 hours in the slow cooker, for a thick and rich soup that comes with the surprise of even more flavourful dumplings.


  • 1 kg overripe Roma (egg) tomatoes, cored
  • 400 g canned whole tomatoes
  • 3 cloves garlic, peeled
  • 2 medium brown onions (300g), quartered
  • 1 fresh long red chilli, chopped coarsely
  • 1 stalk celery (150 g), trimmed, chopped coarsely
  • 1 cup (200 g) drained roasted red capsicum (bell pepper), chopped coarsely
  • ¼ cup loosely packed fresh small basil leaves or micro basil


  • 1 cup (150 g) self-raising flour
  • 60 g cold butter, chopped
  • 1 egg, beaten lightly
  • 2 tbsps basil pesto
  • 2 tbsps milk, approximately

Place tomatoes, garlic, onion, chilli, celery and capsicum in a 4.5 litre (18 cups) slow cooker. Cook, covered, on low, for 7 hrs.


Cool soup for 10 mins. Using a stick blender, blend soup until smooth. Season to taste.


Make basil dumpling mixture: Place flour in a medium bowl; using your fingertips, rub in butter. Stir in egg, pesto and enough of the milk to make a soft, sticky dough.


Carefully drop level tablespoons of the basil dumpling mixture, about 2 cm apart, on top of soup. Cook, covered, on low, for 1 hr or until dumplings are firm to touch and cooked through.


Serve soup with dumplings and sprinkled with basil. Top with halve mixed baby tomatoes, if you like.

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