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Vegetable Soup with Semolina Dumplings

(For 1 Adult and 1 Kid, Ages 1-6)

Vegetable Soup with Semolina Dumplings - Vegetable Soup with Semolina Dumplings - A sure way to get the little ones to eat their veggies
508 kcal
Vegetable Soup with Semolina Dumplings - A sure way to get the little ones to eat their veggies

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Difficulty:easy
Preparation:30 min
Ready in:35 min
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
508
25%
Protein
31 g
62%
Fat
25 g
31%
Added Sugar
0 g
0%
Carbohydrates
38 g
15%
Roughage
8 g
-
Saturates
7 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

1Carrots (100 grams)
1 pieceCelery root (50 grams)
1 pieceLeek (50 grams)
2 tablespoonsCanola oil (20 grams)
Salt
5 ouncesQuark
1Egg
2 ouncesSpelt semolina
6 tablespoonsgrated Parmesan cheese (40 grams)
Nutmeg
3 teaspoonsTomato paste (20 grams)
1 bunchBasil

Kitchen Utensils

1 Cutting board, 1 Peeler, 1 Small knife, 2 Tablespoons, 1 Pot, 1 Wooden spoon, 1 Measuring cups, 1 Bowl, 1 Nutmeg grater, 2 Bowls, 1 Teaspoon, 1 Mini food processor, 1 Ladle

Directions

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1 Peel carrot and celery root, then finely chop. 
2 Split the piece of leek lengthwise, rinse thoroughly under running water, drain and cut into thin half-moons.
3 Heat oil in a pot and cook the vegetables for about 3 minutes. Pour in 600 ml (approximately 2 1/2 cups) of water, add salt and cover; cook for about 15 minutes over medium heat.
4 Meanwhile, mix quark with egg in a bowl, add semolina and grated Parmesan and stir. Season with salt and freshly grated nutmeg.
5 Divide semolina mixture into 2 portions and place in separate bowls. Mix tomato paste into one portion.
6 Rinse basil, shake dry, pluck leaves and finely chop. Mix with the other portion of semolina mixture.
7 Submerge 2 tablespoons in water and then use them to scoop about 4 oval shapes (quenelles) from each of the two semolina portions. Add to the soup, cover and let simmer on low heat until dumplings rise to the top, about 5 minutes. Serve immediately.
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