Vegan Herb Soup with Dumplings

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Vegan Herb soup with dumplings
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Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
328
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie328 cal.(16 %)
Protein8 g(8 %)
Fat16 g(14 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage8 g(27 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E4 mg(33 %)
Vitamin K140.4 μg(234 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.4 mg(29 %)
Folate160 μg(53 %)
Pantothenic acid0.8 mg(13 %)
Biotin2.2 μg(5 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C57 mg(60 %)
Potassium898 mg(22 %)
Calcium203 mg(20 %)
Magnesium54 mg(18 %)
Iron2.3 mg(15 %)
Iodine12 μg(6 %)
Zinc2.1 mg(26 %)
Saturated fatty acids2.4 g
Uric acid117 mg
Cholesterol0 mg
Complete sugar6 g

Ingredients

for
4
For the soup
1 stalk Leeks
2 Parsnips
7 ozs Celery root
2 Tbsps olive oil
20 ozs Vegetable broth
salt
peppers
3 handfuls Chervil
3 handfuls flattened parsley
For the dumplings
1 l Vegetable broth
4 Tbsps olive oil
1 tsp salt
1 pinch Nutmeg
4 ozs Semolina flour
2 Tbsps cornstarch
How healthy are the main ingredients?
Leekparsleyolive oilolive oilParsnipsalt

Preparation steps

1.

For the soup: rinse and chop the leeks. Peel and dice the parsley and celery. Heat the olive oil in a large saucepan and fry all the vegetables in it. Add the broth, bring to a boil and cook for about 15 minutes. Purée in a blender or with a hand blender, then season with salt and pepper. Blanch the chervil and parsley in boiling water for about 3 minutes and rinse immediately in ice water. Add to the purée.

2.

For the dumplings: Bring 300 ml (approximately 1 cup) of vegetable broth, olive oil, salt and nutmeg to a boil. Stir in the semolina flour. Remove from heat and continue to stir until the semolina has absorbed all the liquid. Allow to cool for about 30 minutes, then stir in the starch. Bring the remaining broth to a boil, form the semolina mixture into small balls and place in the hot broth about 10 minutes, or until done.

3.

Just before serving, boil the soup and stir in the puréed herbs. Serve with the semolina dumplings.

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