🍽️ Vegetable Soup with Semolina Dumplings

Name: Vegetable Soup with Semolina Dumplings
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g Carrots (1 Carrot); 50 g Root Celery (1 piece); 50 g Leek (1 piece); 20 g Rapeseed Oil (2 tbsp); Salt; 150 g Low-fat Quark; 1 Egg; 70 g Spelt Semolina; 40 g grated Parmesan (6 tbsp); Nutmeg; 20 g Tomato Paste (3 tsp); 1 bunch Basil

508 kcal · 30 min · 4 servings

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Ingredients

100 g Carrots (1 Carrot)
50 g Root Celery (1 piece)
50 g Leek (1 piece)
20 g Rapeseed Oil (2 tbsp)
Salt
150 g Low-fat Quark
1 Egg
70 g Spelt Semolina
40 g grated Parmesan (6 tbsp)
Nutmeg
20 g Tomato Paste (3 tsp)
1 bunch Basil

Instructions

1. Thoroughly wash the carrots and celery.
2. Peel the carrots and celery to remove the tough skin.
3. Cut the peeled vegetables into very small cubes.
4. Slice the leek stalks lengthwise.
5. Rinse the leek under running water to remove any dirt.
6. Slice the leek into thin rings.
7. Heat the oil in a large pot.
8. Add the prepared vegetables to the pot.
9. Sauté the vegetables for about three minutes.
10. Pour 600 milliliters of water over the vegetables.
11. Season the soup with salt.
12. Cover the pot with a lid.
13. Cook the soup for about 15 minutes over medium heat.
14. Mix the quark in a bowl with the egg.
15. Add the semolina to the quark-egg mixture.
16. Add the grated Parmesan cheese.
17. Stir all the dumpling ingredients well together.
18. Season the dumpling mixture with salt.
19. Grate some nutmeg directly into the mixture.
20. Divide the semolina mixture into two equal portions.
21. Place each portion into a separate bowl.
22. Stir the tomato paste into the first portion of the dumpling mixture.
23. Wash the basil thoroughly.
24. Shake the basil dry.
25. Pluck the basil leaves from the stems.
26. Chop the leaves very finely using a blender or a knife.
27. Stir the chopped basil into the second portion of the dumpling mixture.
28. Dip two spoons into water.
29. Use the wet spoons to cut off about four dumplings from the first portion.
30. Use the wet spoons to cut off about four dumplings from the second portion.
31. Add the dumplings to the boiling soup.
32. Cover the pot with a lid.
33. Let the dumplings cook over low heat for about five minutes.
34. Remove the soup from the heat once the dumplings float to the top.
35. Pour the soup into bowls or cups.
36. Serve the soup immediately.

Nutrition per serving

kcal: 508
Protein: 31 g · Fett/Fat: 25 g · Carbs: 38 g