Healthier Version Of A Classic Recipe

Vegetable Soup

with Dumplings
Average: 5 (2 votes)
(2 votes)
Vegetable Soup

Vegetable Soup - A traditional rustic soup with vegetables

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1 hr 10 min.

Healthy, because

Even smarter

Nutritional values

A classic from the waterside that has it all: Normally, the Hamburg eel soup is cooked quite elaborately from bones and served with rich ingredients such as meat, flour dumplings and sometimes a piece of eel. This version is much lighter.

The parsley root soothes an upset stomach with its essential oils and supports the immune system with its vitamin C content. Beta-carotene from carrots is a precursor of vitamin A and is important for vision and skin.

Despite its name, the Hamburg eel soup is "real" both with and without eel. For although the first recipe handed down contained freshwater fish, there have always been variations without it. However, the sweet baked fruit is indispensable!

1 serving contains
(Percentage of daily recommendation)
Calorie377 kcal(18 %)
Protein18 g(18 %)
Fat9 g(8 %)
Carbohydrates53 g(35 %)
Sugar added0 g(0 %)
Roughage14.5 g(48 %)
Vitamin A1.8 mg(225 %)
Vitamin D0.5 μg(3 %)
Vitamin E3.4 mg(28 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin6.7 mg(56 %)
Vitamin B₆0.6 mg(43 %)
Folate62 μg(21 %)
Pantothenic acid1.6 mg(27 %)
Biotin14.1 μg(31 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C47 mg(49 %)
Potassium1,171 mg(29 %)
Calcium235 mg(24 %)
Magnesium82 mg(27 %)
Iron5.8 mg(39 %)
Iodine27 μg(14 %)
Zinc2.2 mg(28 %)
Saturated fatty acids4.1 g
Uric acid206 mg
Cholesterol86 mg
Development of this recipe:


¾ cup
1 heaping tablespoon butter (about 20 g)
2 ounces Spelt flour
1 egg
7 ounces mixed Dried Fruit (pitted)
1 piece Celery root (about 200 grams)
1 small Parsnip (about 50 grams)
4 carrots (about 400 grams)
1 stalk Leeks (about 200 grams)
6 sprigs thyme
2 pints Vegetable broth
2 bay leaves
1 teaspoon dried Tarragon
1 bunch flat-leaf parsley
5 ounces Peas (frozen)
ground allspice
4 ounces ham
How healthy are the main ingredients?
hamSpelt flourparsleythymeTarragonegg

Kitchen utensils

3 Pots (2 with lids), 1 Wooden spoon, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Peeler, 2 Teaspoons, 1 Slotted spoon, 1 Tablespoon, 1 Measuring cups, 1 Bowl

Preparation steps

Vegetable Soup preparation step 1

Combine milk and butter in a pot and bring to a boil. Add the flour all at once and stir until a dough forms.

Vegetable Soup preparation step 2

Place the dough in a bowl and let cool for about 1 minute. Stir in the egg. Season the dumpling dough  with salt and freshly grated nutmeg and allow to cool slightly.

Vegetable Soup preparation step 3

Cut dried fruit into bite-sized pieces. Place dried fruit in another pot, cover with water and bring to a boil. Cover pot, reduce heat to low and cook for about 10 minutes. Remove from heat and set aside, covered.

Vegetable Soup preparation step 4

Rinse celery root, parsnip and carrots. Peel and cut into 1 cm (approximately 1/2-inch) cubes.

Vegetable Soup preparation step 5

Cut leeks in half lengthwise. Rinse well, drain and cut into 1 cm (approximately 1/2-inch) slices. Rinse thyme and shake dry.

Vegetable Soup preparation step 6

Bring vegetable broth to a boil in a third pot. Add thyme, bay leaves, tarragon and vegetables. Bring to a boil again, reduce heat to medium, cover and cook for about 20 minutes.

Vegetable Soup preparation step 7

Rinse 2 tablespoons in cold water and use to form dough into dumplings, rinsing spoons as needed while you work. Bring another pot of salted water to a boil, reduce to a simmer and add the dumplings. Let simmer for about 10 minutes.

Vegetable Soup preparation step 8

Rinse parsley, shake dry, pluck leaves and chop.

Vegetable Soup preparation step 9

Add leek slices to vegetables and cook for another 5 minutes.

Vegetable Soup preparation step 10

With a slotted spoon, remove dried fruit from the cooking water and add to the soup. Add peas to the soup. Season the soup with salt, pepper and allspice. Remove the thyme sprigs and bay leaves.

Vegetable Soup preparation step 11

With a skimmer or slotted spoon, lift the dumplings out of the water and drain, then add to soup. Sprinkle soup with parsley and diced ham and serve.