Low Calorie Lunch

Egg Dumpling and Vegetable Soup

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Average: 5 (3 votes)
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Egg Dumpling and Vegetable Soup
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
171
calories
Calories

Healthy, because

Even smarter

Nutritional values

Are eggs healthy or not? A question that seems to be discussed again and again. Probably, as is so often the case here, the dose makes the poison. Up to 3 eggs a week are healthy according to DGE (German Society for Nutrition). And rightly so, because the eggs score points with iron and zinc, among other things. We need iron for healthy blood formation and oxygen transport in the body. Zinc, on the other hand, makes nails stronger and stronger.

If you do not have a suitable mould, you can pour the egg mixture into four cups and cook it as indicated. Then turn over and add a small, round egg stitch to the soup.

1 each contains
(Percentage of daily recommendation)
Calorie171 cal.(8 %)
Protein11 g(11 %)
Fat11 g(9 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage4.1 g(14 %)
Vitamin A0.7 mg(88 %)
Vitamin D2.1 μg(11 %)
Vitamin E2.1 mg(18 %)
Vitamin K56.8 μg(95 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.4 mg(29 %)
Folate153 μg(51 %)
Pantothenic acid1.5 mg(25 %)
Biotin20.1 μg(45 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C21 mg(22 %)
Potassium569 mg(14 %)
Calcium128 mg(13 %)
Magnesium29 mg(10 %)
Iron2.2 mg(15 %)
Iodine15 μg(8 %)
Zinc1.5 mg(19 %)
Saturated fatty acids4.6 g
Uric acid72 mg
Cholesterol283 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
5 eggs
3 ozs Whipped cream
2 Tbsps scallions
salt
peppers
softened butter (for the mold)
1 stalk Leeks
1 carrot
6 ozs Celery root
34 ozs Vegetable broth
How healthy are the main ingredients?
LeekWhipped creameggsaltcarrot

Preparation steps

1.

Beat the eggs and heavy cream until light and fluffy. Season with salt and pepper and stir in about half of the chopped chives. Grease a small, rectangular baking dish with butter, pour the egg mixture into it and cover with aluminum foil. Place the baking dish in a large pot and fill 2/3 of the way up with water. Cook over low heat for about 20 minutes, until the eggs are set. Remove from the water bath, let cool and cut into diamonds. 

2.

Rinse and peel the leek, carrot and celery root and cut all into thin strips. 

3.

Bring the vegetable broth to a boil and season with salt and pepper. Add the vegetables to the broth and simmer over low heat for 5 minutes. Ladle the soup into bowls, top with the egg diamonds and garnish with the remaining chopped chives.  

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