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🍽️ Bean Soup with Quark Dumplings

541 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the basilica, shake it dry and pluck the leaves off. Set aside some leaves for decoration. Put the rest in a bowl together with the quark and the egg and puree the mixture with a hand blender to a fine mass.
  2. 2. Stir in the breadcrumbs and the parmesan. Season with salt and grate some nutmeg directly into it.
  3. 3. Peel the onion and cut it into fine cubes. Wash the celery, peel it and cut it into fine cubes as well.
  4. 4. Heat the oil in a large pot. Sauté the onion and the celery with the cumin in it for 2 to 3 minutes. Pour 100 milliliters of water into it and let the mixture simmer under the lid for 5 minutes at medium heat.
  5. 5. Wash the lemon under hot water in the meantime, dry it and grate the peel finely. Cut the lemon in half and squeeze the juice out.
  6. 6. Take out 4 tablespoons of the beans and set them aside. Put the remaining beans with the liquid into the pot with the celery mixture. Stir in 2 to 3 tablespoons of lemon juice, the lemon peel and the tahini paste.
  7. 7. Add about 200 milliliters of water and puree everything with the hand blender until creamy (use a little more water if necessary). Warm the soup at medium heat.
  8. 8. Form small dumplings (2 cm in diameter) from the basilica-quark mixture with 2 teaspoons. Put them in the slightly boiling soup and let them cook in it for about 5 minutes. Add the reserved beans to the soup for the last 2 minutes and warm them up.
  9. 9. Cut the remaining basilica leaves into fine strips. Taste the bean soup again with lemon juice, salt and pepper. Sprinkle the basilica over it and serve the soup.

Nutrition per serving