Soup with Semolina Dumplings and Vegetables
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
173
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 173 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 51 μg | (85 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 505 mg | (13 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the dumplings
- 40 grams softened butter
- salt
- Nutmeg
- 50 grams Semolina flour
- 1 egg
- For the soup
- 1 l Beef broth
- peppers
- 1 carrot
- ½ stalk Leeks
- ½ Celery root
- 2 Tbsps scallions
Preparation steps
1.
For the dumplings, season the butter with salt and nutmeg and beat until fluffy. Add the egg and the semolina, and let soak for at least 20 minutes.
For the soup, bring the broth to a boil and season with pepper. Make dumplings from the semolina dough with two wet teaspoons. Drop the dumplings into simmering broth and leave until done over low heat for about 15-20 minutes.
2.
Meanwhile, rinse the carrot, leek and celery, and cut into julienne. Add the vegetables to the soup during the last 10 minutes.
Serve the soup with the dumplings on plates and serve sprinkled with chives.
