Vegetable Soup with Meat Dumplings
Healthy, because
Even smarter
Nutritional values
Savoy cabbage makes you fit all around! With its high vitamin C content it strengthens our immune system and can even prevent cancer thanks to its plant substances, the so-called glucosinolates. It also has a high chlorophyll content, which not only gives it its green colour, but also supports wound healing and has a promoting effect on blood formation. Furthermore, other plant substances contained in it, such as various flavonoids, indoles and phenols, have been proven to protect our cells from the harmful effects of free radicals and to delay premature aging processes. In addition, niacin and zinc from veal strengthen the immune system.
The dumplings for this dish can also be made from fish, poultry or beef, depending on taste. Instead of sausage meat, you can also make dumplings from minced meat.
For a vegetarian alternative, they do without the veal dumplings and use homemade semolina dumplings instead. You can also buy soy or wheat-based meat alternatives ready to eat in well-stocked supermarkets.
(Percentage of daily recommendation)
| Calorie | 441 cal. | (21 %) | ||
| Protein | 11.3 g | (12 %) | ||
| Fat | 30.22 g | (26 %) | ||
| Carbohydrates | 35.88 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.93 g | (16 %) |
| Vitamin A | 1,204.08 mg | (150,510 %) | ||
| Vitamin D | 0.47 μg | (2 %) | ||
| Vitamin E | 0.71 mg | (6 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 3.34 mg | (28 %) | ||
| Vitamin B₆ | 0.31 mg | (22 %) | ||
| Folate | 42.43 μg | (14 %) | ||
| Pantothenic acid | 0.35 mg | (6 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.63 μg | (21 %) | ||
| Vitamin C | 34.75 mg | (37 %) | ||
| Potassium | 758.24 mg | (19 %) | ||
| Calcium | 84.06 mg | (8 %) | ||
| Magnesium | 34.19 mg | (11 %) | ||
| Iron | 1.37 mg | (9 %) | ||
| Iodine | 8.75 μg | (4 %) | ||
| Zinc | 1.25 mg | (16 %) | ||
| Saturated fatty acids | 16.04 g | |||
| Cholesterol | 87.73 mg |
Ingredients
- Ingredients
- 3 potatoes
- 3 carrots
- 1 small Savoy cabbage
- 1 onion
- 1 Tbsp butter
- 4 Tbsps Bacon (cut into small cubes, smoked and marbled)
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- Nutmeg
- 200 grams Whipped cream
- 1 l Vegetable broth
- 2 pairs raw Veal sausage
Preparation steps
Peel potatoes and chop coarsely.
Peel carrots and cut into sticks.
Rinse cabbage and quarter lengthwise, cut off stalk and cut crosswise into strips.
Peel and dice onion.
Heat butter in a saucepan and saute onion until soft, add potatoes and 1/3 both of carrots and cabbage, saute for a few minutes. Add broth and simmer, covered, for about 25 minutes.
Blanch remaining carrots and cabbage in boiling salted water, one after the other, for about 5 minutes. Drain and rinse in cold water, drain well. Bring blanching water to a boil once, reduce temperature and squeeze sausage meat from the casing into simmmering water in small chunks. Cook for 10 minutes.
Cook bacon in a dry frying pan until crispy.
Puree soup, add cream and season with salt, pepper, nutmeg and lemon juice. Add blanched vegetables and meat dumplings to the soup, heat through and sprinkle with bacon. Serve.
