Vegetable Broth with Sunflower Seed Dumplings
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 25 min.
Preparation
Calories:
283
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 283 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 27.4 μg | (46 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 658 mg | (16 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the broth
- 1 gram small Green cabbage (cut into strips)
- 150 grams Celery root
- 50 grams Leeks
- 50 grams white Beets
- 100 grams onions
- 150 grams Tomatoes
- 50 grams Beets
- 1 bay leaf
- 10 grams fresh ginger
- 1 garlic clove
- For the dumplings
- 60 grams Sunflower seed
- 70 grams Spelt flour
- 50 grams butter
- 1 egg
- 1 Tbsp scallions
- 1 generous pinch Baking powder
- 1 generous pinch Curry powder
- salt
- freshly ground pepper
Preparation steps
1.
For the broth, rinse the vegetables and trim. Crush the vegetables slightly and add to a pot with 1½ liters (approximately 7 cups) of water. Bring to a boil and simmer over low heat for about 2 hours. Strain the broth and season with salt and pepper.
2.
For the dumplings, crush the sunflower seeds in a mortar and mix with spelt flour, baking powder, egg, butter, chives and ground curry. Season with salt and pepper and mix well. Let the dough rest for about 20 minutes.
3.
Form the dumplings from the dough, drop into the hot strained broth and leave to simmer for 15 minutes, do not boil. Serve hot.
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