Tomato Soup with Ricotta Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 294 cal. | (14 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 26.7 μg | (45 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 743 mg | (19 %) | ||
| Calcium | 296 mg | (30 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the soup
- 1 onion
- 1 garlic clove
- 2 carrots
- 2 Tbsps olive oil
- 600 milliliters Vegetable broth
- 8 Tomatoes
- 1 pinch sugar
- 1 Tbsp white balsamic vinegar
- salt
- cayenne pepper
- Red pepper flakes
- For the dumpings
- 2 sprigs parsley
- 2 sprigs Dill
- 3 sprigs Chervil
- 175 grams Ricotta cheese
- 1 generous pinch lemon zest (organic)
- 50 grams freshly grated Parmesan
- 1 egg
- 60 grams Pastry flour
- salt
- peppers
- Nutmeg
Preparation steps
For the soup: peel onion, garlic and carrots, dice finely. Heat 1 tablespoon of oil in a saucepan and saute vegetables until translucent. Add broth. Rinse tomatoes and cut out stalks, chop. Add tomatoes to broth and simmer for about 15 minutes on low heat.
For the dumplings: rinse herbs, shake dry, pluck off leaves and chop finely. Combine with ricotta, lemon zest, Parmesan, egg and flour, mix to a smooth dough. If necessary, add more flour. Season with salt, pepper and nutmeg. With a spoon, remove dumplings from the mixture and place on a floured board. Cook in boiling salted water for about 8 minutes on very low heat.
Puree soup and bring to a boil again. Simmer down or add broth to reach desired consistency. Season with sugar, vinegar, salt and cayenne pepper.
Pour soup into bowls. Remove dumplings with a slotted spoon and drain, place on top of soup. Drizzle with remaining oil and sprinkle with red pepper, serve.
