Ingredients
2 tbsp rice bran oil
½ large onion
½ tsp SIDS CRAZY SALT
2 medium carrots
1 cup frozen corn
3 litres chicken stock
500 g pelmeni or dumplings
½ cup spring onions, chopped
3 tbsp fresh parsley, diced
Directions
Dice onion and carrots into very tiny pieces.
Heat the pot with oil, onions, SIDS CRAZY SALT and carrots. Sauté until golden brown.
Add corn and chicken stock to the pot then bring to a boil.
Add dumplings, spring onion, and cook for about 20 minutes. All dumplings should float to the top once they are cooked.
Add parsley to the soup. Serve hot.
