Vegan Herb Soup with Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 328 cal. | (16 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 140.4 μg | (234 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 898 mg | (22 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the soup
- 1 stalk Leeks
- 2 Parsnips
- 7 ozs Celery root
- 2 Tbsps olive oil
- 20 ozs Vegetable broth
- salt
- peppers
- 3 handfuls Chervil
- 3 handfuls flattened parsley
- For the dumplings
- 1 l Vegetable broth
- 4 Tbsps olive oil
- 1 tsp salt
- 1 pinch Nutmeg
- 4 ozs Semolina flour
- 2 Tbsps cornstarch
Preparation steps
For the soup: rinse and chop the leeks. Peel and dice the parsley and celery. Heat the olive oil in a large saucepan and fry all the vegetables in it. Add the broth, bring to a boil and cook for about 15 minutes. Purée in a blender or with a hand blender, then season with salt and pepper. Blanch the chervil and parsley in boiling water for about 3 minutes and rinse immediately in ice water. Add to the purée.
For the dumplings: Bring 300 ml (approximately 1 cup) of vegetable broth, olive oil, salt and nutmeg to a boil. Stir in the semolina flour. Remove from heat and continue to stir until the semolina has absorbed all the liquid. Allow to cool for about 30 minutes, then stir in the starch. Bring the remaining broth to a boil, form the semolina mixture into small balls and place in the hot broth about 10 minutes, or until done.
Just before serving, boil the soup and stir in the puréed herbs. Serve with the semolina dumplings.
