Zucchini Soup with Cheesy Dumplings
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
161
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 161 cal. | (8 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 16.7 μg | (28 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 372 mg | (9 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the soup
- 600 grams small Zucchini
- 1 ⅕ liters Vegetable broth
- 100 milliliters dry white wine
- For the dumplings
- 4 Tbsps breadcrumbs
- 4 Tbsps milk
- 1 Tbsp Pastry flour
- 100 grams Quark
- 1 egg yolk
- 2 Tbsps minced Basil
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
1.
For the dumplings: Combine breadcrumbs and milk. Stir in flour, cottage cheese, egg yolk and 1 tablespoon basil. Season with salt and pepper. Let rest about 30 minutes.
2.
Boil approximately 1.5 liters (6 1/4 cups) salted water. Form dough into small dumplings and cook for about 10 minutes. Drain dumplings and keep warm.
3.
Rinse, trim and thinly slice zucchini.
4.
Boil broth and wine in a saucepan. Add zucchini and let stand for about 1 minute. Season with salt, pepper and nutmeg. Put dumplings into soup bowls and pour zucchini soup into bowls. Garnish with basil and serve immediately.
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