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Vegetable Soup with Semolina Dumplings

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Vegetable Soup with Semolina Dumplings
293
calories
Calories
0
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easy
Difficulty
30 min.
Preparation
Nutritions
Fat7.44 g
Saturated Fat Acids1.24 g
Protein12.41 g
Roughage14.48 g
Sugar added0 g
Calorie293
1 each contains
Calories293
Protein/g12.41
Fat/g7.44
Saturated fatty acids/g1.24
Carbohydrates/g46.47
Added sugar/g0
Roughage/g14.48
Cholesterol/mg62.31
Vitamin A/mg1,980.82
Vitamin D/μg0.5
Vitamin E/mg0.49
Vitamin B₁/mg0.13
Vitamin B₂/mg0.17
Niacin/mg2.49
Vitamin B₆/mg0.22
Folate/μg67.64
Pantothenic acid/mg0.87
Biotin/μg3.21
Vitamin B₁₂/μg0.28
Vitamin C/mg44.46
Potassium/mg322.67
Calcium/mg160.94
Magnesium/mg36.87
Iron/mg5.37
Iodine/μg15.29
Zinc/mg0.81

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 each
For the soup
125 grams
125 grams
125 grams
125 grams
1 liter
150 grams
corn kernels (Canned)
Freshly ground Pepper
For the semolina dumplings
150 milliliters
50 grams
1
1 tablespoon
freshly chopped Parsley
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Preparation steps

Step 1/4

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.

Step 2/4

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.

Step 3/4

Drain corn and add to vegetables. Heat and season soup with salt and pepper to taste.

Step 4/4

Form semolina dumplings between 2 spoons and drop into soup. Serve warm.

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