Vegetable Soup with Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.7 g | (36 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 315.6 μg | (526 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 135 mg | (142 %) | ||
| Potassium | 1,077 mg | (27 %) | ||
| Calcium | 246 mg | (25 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 17 g |
Ingredients
- For the soup
- 3 garlic cloves
- 3 carrots
- 1 small Green cabbage
- 1 onion
- 1 Tbsp butter
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- Nutmeg
- 1 l Vegetable broth
- 2 Tbsps finely chopped Basil
- 4 Tbsps Bacon (small cubes, smoked, streaky)
- 2 Dry sausages
- Basil (for garnish)
- For the dumplings
- 2 Tbsps Pastry flour
- 2 Tbsps grated Whole grain cracker
- 2 Tbsps Gouda (grated)
- 2 Tbsps Basil (finely chopped)
- salt
- freshly ground peppers
- 1 egg
Preparation steps
For the soup, peel carrots and dice into cubes.
Trim cabbage, slice into quarters lengthwise, cut out stalks and cut crosswise into very thin strips with a knife. Optionally, slice on a mandoline.
Peel onion, cut in half lengthwise and cut into wedges.
Peel garlic and cut into slices.
Melt butter in a saucepan. Add onion and cook until soft, then add garlic, carrots and cabbage and cook for a few minutes. Add the vegetable broth, cover and simmer about 20 minutes. Season with salt, pepper, nutmeg and lemon juice. Stir in the finely chopped basil.
For the dumplings, mix the egg with flour, crackers, cheese and finely chopped basil and season with salt and pepper. Knead into a firm dough, adding more flour if needed. Bring a large pot of salted water to a simmer. With 2 small spoons, scoop dough and add to the water. Simmer dumplings for about 5 minutes, then remove and set aside. Fry bacon in a dry frying pan until crispy. Remove skin from sausage and cut into slices. Just before serving, add dumplings, sausage and bacon to the soup, briefly heat through and serve garnished with basil leaves.
