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Ingredients
Vegetable Soup with Semolina Dumplings
- Ingredients
- 1 carrot (100 grams)
- 1 pc Celery root (50 grams)
- 1 pc Leeks (50 grams)
- 2 Tbsps Canola oil (20 grams)
- salt
- 5 ozs Quark
- 1 egg
- 2 ozs Spelt semolina
- 6 Tbsps grated Parmesan (40 grams)
- Nutmeg
- 3 tsps Tomato paste (20 grams)
- 1 bunch Basil
Peel carrot and celery root, then finely chop.
Split the piece of leek lengthwise, rinse thoroughly under running water, drain and cut into thin half-moons.
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.
Meanwhile, mix quark with egg in a bowl, add semolina and grated Parmesan and stir. Season with salt and freshly grated nutmeg.
Divide semolina mixture into 2 portions and place in separate bowls. Mix tomato paste into one portion.
Rinse basil, shake dry, pluck leaves and finely chop. Mix with the other portion of semolina mixture.
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.
(Percentage of daily recommendation)
| Calorie | 508 cal. | (24 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
Healthy, because
The low-fat broth contains plenty of vitamins and minerals. The loose dumplings, together with curd cheese, spelt and parmesan, provide a thick portion of satiating protein and bone-strengthening calcium.
Even smarter
Tomato paste gives the soup a stronger colour and an even spicier taste: Simply roast 1 tsp. of it with the vegetables.