Watercress Soup with Semolina Dumplings

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Watercress Soup with Semolina Dumplings
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Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
289
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie289 cal.(14 %)
Protein11 g(11 %)
Fat16 g(14 %)
Carbohydrates24 g(16 %)
Sugar added1 g(4 %)
Roughage1.7 g(6 %)
Vitamin A0.2 mg(25 %)
Vitamin D1 μg(5 %)
Vitamin E4.1 mg(34 %)
Vitamin K29.7 μg(50 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.4 mg(36 %)
Niacin2.8 mg(23 %)
Vitamin B₆0.1 mg(7 %)
Folate43 μg(14 %)
Pantothenic acid1.1 mg(18 %)
Biotin13.7 μg(30 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C10 mg(11 %)
Potassium330 mg(8 %)
Calcium226 mg(23 %)
Magnesium33 mg(11 %)
Iron1.2 mg(8 %)
Iodine22 μg(11 %)
Zinc1.7 mg(21 %)
Saturated fatty acids7 g
Uric acid24 mg
Cholesterol131 mg
Complete sugar9 g

Ingredients

for
4
For the soup
2 bunches Watercress
1 onion
2 Tbsps vegetable oil
1 Tbsp Pastry flour
500 milliliters Vegetable broth
250 milliliters milk
100 milliliters milk
salt
freshly ground pepper
1 pinch sugar
lemon juice
For the semolina dumplings
250 milliliters milk
1 Tbsp butter
salt
1 pinch grated Nutmeg
70 grams Semolina flour
2 eggs
How healthy are the main ingredients?
WatercresssugaronionsaltNutmegegg

Preparation steps

1.

For the soup: Rinse watercress and cut out hard stems, chop finely. Peel and finely chop onion. Heat oil in a large saucepan nad saute onion for a few minutes. Add 2/3 of watercress and dust with flour. Add broth and milk, stirring, and bring to a boil. Whisk in cream with an immersion blender and season with salt, pepper, sugar and lemon juice.

2.

For the semolina dumplings: Combine milk with butter, ½ teaspoon of salt and 1 pinch of nutmeg, bring to a boil. Gradually add semolina and whisk until mixture thickens. Add 1 egg and mix well. Cool the mixture and add remaining egg. Make small dumplings with two moistened teaspoons and cook in boiling salted water for about 3-4 minutes. Remove with a slotted spoon and drain. Sprinkle soup with remaining watercress and pour into bowls. Top with semolina dumplings and serve.