Vegetable Soup with Semolina Dumplings

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Vegetable Soup with Semolina Dumplings
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
293
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie293 cal.(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(16 %)
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(10 %)
Saturated fatty acids1.24 g
Cholesterol62.31 mg

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
How healthy are the main ingredients?
LeekBroccolicarrotparsleysalt

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.