Bell Pepper Soup with Polenta Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 299 cal. | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 39.2 μg | (65 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 220 mg | (232 %) | ||
| Potassium | 940 mg | (24 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the polenta dumplings
- 40 grams soft butter
- salt
- freshly grated Nutmeg
- 50 grams Polenta (or corn grits)
- 1 egg yolk
- 30 grams grated Parmesan
- For the soup
- 3 red Bell pepper
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 400 grams pureed Tomatoes (canned)
- 600 milliliters Tomato juice
- 100 milliliters dry white wine
- 2 bay leaves
- 1 Tbsp sweet ground paprika
- 1 tsp sugar
- salt
- peppers
- freshly grated Nutmeg
- cilantro (for garnish)
Preparation steps
For the dumplings, beat the butter with salt and nutmeg until fluffy. Mix in the egg yolk, polenta and Parmesan, and let rest for at least 20 minutes.
For the soup, rinse the bell peppers, trim, remove seeds and ribs, and cut into large pieces. Peel the onion and garlic, and chop finely. Heat olive oil in a pan and saute the onion and garlic in it until translucent. Add the bell peppers and fry briefly. Add the pureed tomatoes, pour in the tomato juice and the white wine, add the bay leaves and simmer for about 10 minutes. Stir in the paprika, sugar and nutmeg, and season with salt and pepper.
Bring a large pot of salted water to a boil. From the polenta mixture, make small dumplings using two wet teaspoons. Slide the dumplings into the simmering water and leave until done on a low heat for about 15 minutes.
Divide the dumplings into the plates, pour the bell pepper soup over, and serve garnished with cilantro leaves.
