4 tablespoons of olive oil
3 cloves of garlic, minced
4 sweet potatoes, peeled, cut into cubes
1 eggplant, peeled, cut into cubes
1 beetroot, peeled, cut into cubes
2 liters of water
Salt and black pepper to taste
For the dumplings
5 slices of crispy bacon, chopped
4 tablespoons of fresh parsley, chopped
3 tablespoons of green onion, chopped
1/2 cup of fresh ricotta cheese, crumbled
3 tablespoons of all-purpose flour
1 egg
4 tablespoons of olive oil
3 cloves of garlic, minced
4 sweet potatoes, peeled, cut into cubes
1 eggplant, peeled, cut into cubes
1 beetroot, peeled, cut into cubes
2 liters of water
Salt and black pepper to taste
For the dumplings
5 slices of crispy bacon, chopped
4 tablespoons of fresh parsley, chopped
3 tablespoons of green onion, chopped
1/2 cup of fresh ricotta cheese, crumbled
3 tablespoons of all-purpose flour
1 egg
In a large pot, heat the olive oil and sauté the garlic for 1 minute or until it starts to brown
Add the sweet potatoes, eggplant, and beetroot
Let it simmer for three minutes, then add the water, cover the pot, and cook for 30 minutes or until the vegetables are tender
Season with salt and black pepper
Transfer the mixture to a blender and blend until smooth. Reserve
Prepare the dumplings In a bowl, combine all the ingredients to form a homogeneous mixture
Use small balls of this dough to shape the dumplings
Bring the chicken broth to a boil and add the dumplings
Remove from heat and serve.
