Print
bookmark_border
Copy URL
Pinterest
star
Rate
Pinterest

Vegetable Soup with Semolina Dumplings

0
Average: 0 (0 votes)
(0 votes)
Vegetable Soup with Semolina Dumplings
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
293
calories
Calories
Nutritions
1 each contains
(Percentage of daily recommendation)
Calorie293 kcal(14 %)
Protein12.41 g(13 %)
Fat7.44 g(6 %)
Carbohydrates46.47 g(31 %)
Sugar added0 g(0 %)
Roughage14.48 g(48 %)
Vitamin A1,980.82 mg(247,603 %)
Vitamin D0.5 μg(3 %)
Vitamin E0.49 mg(4 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.17 mg(15 %)
Niacin2.49 mg(21 %)
Vitamin B₆0.22 mg(18 %)
Folate67.64 μg(23 %)
Pantothenic acid0.87 mg(15 %)
Biotin3.21 μg(7 %)
Vitamin B₁₂0.28 μg(9 %)
Vitamin C44.46 mg(47 %)
Potassium322.67 mg(8 %)
Calcium160.94 mg(16 %)
Magnesium36.87 mg(12 %)
Iron5.37 mg(36 %)
Iodine15.29 μg(8 %)
Zinc0.81 mg(12 %)
Saturated fatty acids1.24 g
Cholesterol62.31 mg
Recipe author: EAT SMARTER
0
Print
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
print shopping list

Preparation

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.

Post the first comment