Tomato Vegetable Soup with Semolina Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 322 cal. | (15 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 41 μg | (68 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 734 mg | (18 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 137 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the semolina dumplings
- 50 grams butter
- salt
- Nutmeg
- 2 eggs
- 100 grams Semolina flour
- 2 Tbsps freshly chopped parsley
- For the soup
- 1 Eggplant
- 250 grams Savoy cabbage
- 200 grams green Beans
- 1 garlic clove
- 2 Tbsps olive oil
- 2 Tbsps Tomato paste
- 1 l Vegetable broth
- salt
- peppers (from the mill)
- 2 Tomatoes
- 1 Tbsp freshly chopped oregano
Preparation steps
For the semolina dumplings: Melt the butter in a small saucepan and let cool. Mix with a pinch of salt and nutmeg until fluffy. Stir in 1 egg and the semolina, add the second egg with parsley and stir until smooth. Cover for at least 30 minutes.
For the soup: Rinse the eggplant and cut into small cubes. Rinse, clean and cut the cabbage into strips. Rinse the beans, clean and cut in halves or thirds. Peel and finely chop the garlic. Sauté together with the rest of the vegetables in hot oil in a pan for 2-3 minutes. Stir in the tomato paste and pour the broth. Season with salt and pepper. Simmer for about 10 minutes. Wash the tomatoes, cut out the stalks and cut into wedges. Add to the soup during the last 2-3 minutes.
Boil the dumplings in about 1 liter of brine. Add 2 teaspoons of dumplings from the semolina mixture into the liquid. Reduce the heat and remove the semolina dumplings after about 8 minutes.
Season the soup with the oregano and distribute in bowls. Drain the dumplings and add to soup for serving.
