Creamy Turnip Soup with Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 508 cal. | (24 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 11.2 μg | (19 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 797 mg | (20 %) | ||
| Calcium | 234 mg | (23 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the soup
- 1 onion
- 200 grams potatoes
- 500 grams Rutabaga
- 2 Tbsps butter
- 1 l Vegetable broth
- For the dumplings
- 400 grams bread dumpling
- 160 milliliters milk
- 1 onion
- ½ bunch marjoram
- 1 Tbsp butter
- salt
- peppers (Freshly ground)
- Nutmeg (freshly grated)
- 2 eggs
- breadcrumbs (as needed)
- For the garnish
- 3 Tbsps scallions (for garnish)
Preparation steps
For the soup: Peel the onion, potatoes, and turnips and cut into small cubes. In a pan with melted butter, cook the onion until soft and then add the potatoes and turnips. Sauté briefly, deglaze with the broth, and simmer for 20 to 25 minutes over medium heat.
For the dumplings: While the soup is cooking, place the croutons into a large bowl. Boil the milk and pour over the bread. Let soak about 15 minutes.
Peel the onion and chop finely. Rinse the marjoram, shake dry, pluck off the leaves, and chop finely. Cook the onions in hot butter in a small pot until translucent, remove from heat, and stir in the marjoram. Add to the dumpling dough. Season with salt, pepper, and nutmeg. Beat the eggs and add to the dough. With your hands, knead the mixture well. If necessary, add a little extra breadcrumbs, so that the dough is easily malleable.
Fill a large pot with salted water and bring to a boil. Moisten your hands to prevent sticking and shape the dough into dumplings. Once all the dumplings are shaped, carefully add to the boiling water and lower the temperature to a simmer. Only cook for about 20 minutes. Drain well.
To serve: Puree the soup with an immersion blender. If needed, add a little broth until the desired consistency is reached. Season with salt, pepper, and nutmeg. Spoon the soup into bowls with the dumplings. Garnish with chopped chives.
