Semolina Dumpling Soup with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 288 cal. | (14 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 43.9 μg | (73 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 737 mg | (18 %) | ||
| Calcium | 249 mg | (25 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 12 g |
Ingredients
Preparation steps
For the dumplings, boil the milk and season with salt and pepper. Stir in the flour and simmer, covered on low heat for 5 minutes, stirring frequently. Remove the pan from the heat and stir in chives and parsley. Then stir in the eggs one at a time and season with nutmeg. Allow the dough to rest.
For the soup, rinse the pepper, cut in half, remove seeds and ribs and cut into cubes. Peel the carrots and kohlrabi. Cut carrots into thin slices and dice the kohlrabi. Rinse and trim the leeks and cut the white and light green part into rings.
Bring the broth to a boil, add the vegetables and simmer for about 8 minutes, until al dente.
Using two small spoons, form dumplings from the semolina mixture. Drop into boiling salted water, reduce the heat and simmer for 5 minutes.
Season the soup with salt and pepper. To serve, ladle the soup into bowls, garnish with chives and place a few dumplings in each bowl.
