Vegetable Soup with Polenta Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 72 cal. | (3 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 40 mg | (1 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 7 mg | (2 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 0 g |
Preparation steps
For the soup: Peel and finely chop the onion and garlic. Rinse, clean and cut the leeks into rings. Peel and grate the celery and carrots coarsely. Heat the oil in a pot and sauté the onion with the garlic until translucent. Pour the broth. Add the leeks, celery and carrots. Cover and simmer over a low heat for about 10 minutes.
For the dumplings: Boil 125 ml of water and sprinkle in the polenta. Stir over a low heat for 1-2 minutes and let thicken. Remove from heat, allow to swell 5-10 times its size. Add the yolk and parmesan. Season with salt and pepper. Stir well.
In a large pot of salted water, boil and separate the polenta dumplings with the help of two teaspoons. Cook for about 5 minutes. The dumplings are done once they all float on the surface of the water.
Season the vegetable soup with salt, pepper and nutmeg. Remove the polenta dumplings from the water with a slotted spoon and add to the soup. Sprinkle with parsley and serve.
