Creamy Pepper Soup with Soft Cheese Dumplings
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(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
323
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 323 cal. | (15 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 54.4 μg | (91 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 154 μg | (51 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 255 mg | (268 %) | ||
| Potassium | 736 mg | (18 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the soup
- 4 Red Bell pepper
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 200 grams diced Tomatoes (canned)
- 150 milliliters Vegetable juice
- salt
- freshly ground peppers
- For the dumplings
- 1 garlic clove
- 2 Tbsps freshly chopped parsley
- 250 grams cream cheese
- lemon juice
- salt
- parsley (for garnishing)
Preparation steps
1.
For the soup: halve bell peppers, remove seeds and ribs and rinse. Dice finely. Peel onion and garlic and chop finely. Heat olive oil in a saucepan and saute onion and garlic until soft. Add tomato paste and peppers and saute for 5 minutes. Add tomatoes, broth and juice and bring to a boil. Season with salt and pepper, cover and simmer on low heat for about 20 minutes.
2.
Puree soup and season with salt, pepper and sugar to taste.
3.
For the dumplings: peel garlic and chop finely. Combine with parsley and cream cheese, mix unitl smooth. Season with lemon juice and salt.
4.
Pour soup into bowls and top with cheese dumplings. Garnish with parsley and serve.
