Vegetable Soup with Semolina Dumplings
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
293
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 293 cal. | (14 %) | ||
| Protein | 12.41 g | (13 %) | ||
| Fat | 7.44 g | (6 %) | ||
| Carbohydrates | 46.47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.48 g | (48 %) |
more nutritional values
| Vitamin A | 1,980.82 mg | (247,603 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.49 mg | (4 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 2.49 mg | (21 %) | ||
| Vitamin B₆ | 0.22 mg | (16 %) | ||
| Folate | 67.64 μg | (23 %) | ||
| Pantothenic acid | 0.87 mg | (15 %) | ||
| Biotin | 3.21 μg | (7 %) | ||
| Vitamin B₁₂ | 0.28 μg | (9 %) | ||
| Vitamin C | 44.46 mg | (47 %) | ||
| Potassium | 322.67 mg | (8 %) | ||
| Calcium | 160.94 mg | (16 %) | ||
| Magnesium | 36.87 mg | (12 %) | ||
| Iron | 5.37 mg | (36 %) | ||
| Iodine | 15.29 μg | (8 %) | ||
| Zinc | 0.81 mg | (10 %) | ||
| Saturated fatty acids | 1.24 g | |||
| Cholesterol | 62.31 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the soup
- 125 grams paprika
- 125 grams Leeks
- 125 grams Broccoli
- 125 grams carrots
- 1 l Chicken broth
- 150 grams Corn kernel (Canned)
- salt
- Freshly ground peppers
- For the semolina dumplings
- 150 milliliters milk
- 50 grams Semolina flour
- 1 egg yolk
- salt
- 1 Tbsp freshly chopped parsley
Preparation steps
1.
For the soup, rinse vegetables, peel, clean and chop. Add vegetables to broth, bring to a boil and cover. Simmer over low heat for 10 to 15 minutes until vegetables are al dente.
2.
For the semolina dumplings, bring milk to a boil in a saucepan and add a pinch of salt. Sprinkle semolina over the milk, stir and let simmer over low heat until it thickens. Stir in egg yolk and parsley.
3.
Drain corn and add to vegetables. Heat and season soup with salt and pepper to taste.
4.
Form semolina dumplings between 2 spoons and drop into soup. Serve warm.
