Strawberry Soup with Egg White Dumplings

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Strawberry Soup with Egg White Dumplings
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Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
Calories:
531
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie531 cal.(25 %)
Protein14 g(14 %)
Fat15 g(13 %)
Carbohydrates82 g(55 %)
Sugar added60 g(240 %)
Roughage10.1 g(34 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E7.1 mg(59 %)
Vitamin K17.5 μg(29 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin6 mg(50 %)
Vitamin B₆0.2 mg(14 %)
Folate173 μg(58 %)
Pantothenic acid1.3 mg(22 %)
Biotin17.3 μg(38 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C209 mg(220 %)
Potassium849 mg(21 %)
Calcium100 mg(10 %)
Magnesium111 mg(37 %)
Iron3.6 mg(24 %)
Iodine14 μg(7 %)
Zinc1.2 mg(15 %)
Saturated fatty acids1.3 g
Uric acid88 mg
Cholesterol0 mg
Complete sugar81 g

Ingredients

for
2
Ingredients
700 grams Strawberries
70 grams powdered sugar
For the Egg Dumplings
3 egg whites
50 grams sugar
½ lemon (zest)
1 tsp lemon juice
50 grams slivered almonds (toasted)
mint (for garnish)
How healthy are the main ingredients?
Strawberrysugarlemonmint

Preparation steps

1.

Wash strawberries and pat dry. Reserve a few for garnish and  puree the rest with the powdered sugar and press through a sieve. Beat the egg whites and sugar to stiff peaks Stir in lemon zest and juice. Bring a large pot of water to a boil.

2.

Using two wet tablespoons, form the beaten egg whites into dumplings about the size of lemons. Slide the dumplings into the water and let cook about 1 minute. Flip the dumplings and cook another minute. 

To serve, ladle the strawberry puree into shallow bowls. Top with egg white dumplings. Sprinkle with toasted almonds and garnish with mint leaves.