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🍽️ Paprika Soup with Polenta Feta Dumplings

578 kcal · 30 min · 4 servings

Ingredients

• salt
• 250 g polenta (instant)
• 50 g grated parmesan
• pepper
• 1 egg
• 3 tbsp flour
• 250 g feta
• 6 bell peppers (red and green)
• 1 onion
• 1 clove of garlic
• 1 tbsp olive oil
• 800 ml vegetable broth
• 1 tbsp freshly chopped thyme
• green pepper (from the mill)

Instructions

1. 1. Bring about 1 liter of water with 1 teaspoon of salt to a boil in a pot.
2. 2. Stir in the polenta.
3. 3. Reduce the heat and let the mixture swell under a lid for 3 to 4 minutes.
4. 4. Remove the pot from the heat.
5. 5. Stir in the parmesan.
6. 6. Let the mixture cool down.
7. 7. Knead the egg and the flour into the cooled mixture.
8. 8. Work the ingredients until a smooth dough forms that is easy to shape.
9. 9. Finally, season the dough.
10. 10. Cut the feta into small cubes.
11. 11. Form about 12 balls from the dough.
12. 12. Flatten the balls.
13. 13. Place 2 to 3 cheese cubes in the center of each ball.
14. 14. Close the dough around the filling to form a ball again.
15. 15. Put the dumplings into boiling salted water.
16. 16. Let the dumplings cook for 8 to 10 minutes.
17. 17. Wash the bell peppers.
18. 18. Halve the bell peppers.
19. 19. Remove the seeds.
20. 20. Cut the bell peppers into pieces.
21. 21. Peel the onion.
22. 22. Cut the onion into strips.
23. 23. Peel the garlic.
24. 24. Chop the garlic finely.
25. 25. Sauté the peppers, onions, and garlic together in a hot pot with oil for 2 to 3 minutes.
26. 26. Pour in the broth.
27. 27. Salt and pepper the soup.
28. 28. Let the soup simmer for about 5 minutes.
29. 29. Cook the soup until the vegetables are still slightly firm.
30. 30. Add the thyme.
31. 31. Season the soup with salt and green pepper to taste.
32. 32. Divide the soup among plates.
33. 33. Place the drained dumplings on top.
34. 34. Serve the dish.

Nutrition per serving

• kcal: 578
• Protein: 23 g · Fett/Fat: 33 g · Carbs: 46 g