Tomato Vegetable Soup with Semolina Dumplings

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Tomato Vegetable Soup with Semolina Dumplings
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Health Score:
89 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
322
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie322 cal.(15 %)
Protein11 g(11 %)
Fat19 g(16 %)
Carbohydrates27 g(18 %)
Sugar added0 g(0 %)
Roughage6.5 g(22 %)
Vitamin A0.3 mg(38 %)
Vitamin D1 μg(5 %)
Vitamin E4.2 mg(35 %)
Vitamin K41 μg(68 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin4 mg(33 %)
Vitamin B₆0.4 mg(29 %)
Folate117 μg(39 %)
Pantothenic acid1.4 mg(23 %)
Biotin13.5 μg(30 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C57 mg(60 %)
Potassium734 mg(18 %)
Calcium134 mg(13 %)
Magnesium52 mg(17 %)
Iron2.2 mg(15 %)
Iodine9 μg(5 %)
Zinc1.9 mg(24 %)
Saturated fatty acids8.4 g
Uric acid99 mg
Cholesterol137 mg
Complete sugar8 g

Ingredients

for
4
For the semolina dumplings
50 grams butter
salt
Nutmeg
2 eggs
100 grams Semolina flour
2 Tbsps freshly chopped parsley
For the soup
1 Eggplant
250 grams Savoy cabbage
200 grams green Beans
1 garlic clove
2 Tbsps olive oil
2 Tbsps Tomato paste
1 l Vegetable broth
salt
peppers (from the mill)
2 Tomatoes
1 Tbsp freshly chopped oregano
How healthy are the main ingredients?
Savoy cabbageTomato pasteolive oilparsleyoreganosalt

Preparation steps

1.

For the semolina dumplings: Melt the butter in a small saucepan and let cool. Mix with a pinch of salt and nutmeg until fluffy. Stir in 1 egg and the semolina, add the second egg with parsley and stir until smooth. Cover for at least 30 minutes.

2.

For the soup: Rinse the eggplant and cut into small cubes. Rinse, clean and cut the cabbage into strips. Rinse the beans, clean and cut in halves or thirds. Peel and finely chop the garlic. Sauté together with the rest of the vegetables in hot oil in a pan for 2-3 minutes. Stir in the tomato paste and pour the broth. Season with salt and pepper. Simmer for about 10 minutes. Wash the tomatoes, cut out the stalks and cut into wedges. Add to the soup during the last 2-3 minutes.

3.

Boil the dumplings in about 1 liter of brine. Add 2 teaspoons of dumplings from the semolina mixture into the liquid. Reduce the heat and remove the semolina dumplings after about 8 minutes.

4.

Season the soup with the oregano and distribute in bowls. Drain the dumplings and add to soup for serving.