Coloured vegetable soup
easy
40 mins
40 mins
Ingredients
- 1 Onion
- 1 (250 g) Stalk leek (leek)
- 2 (175 g each) red peppers
- 250 g Carrots
- 1/2 (approx. 300 g) Romanesco
- 1 can(s) (212 ml) Vegetable corn
- 100 ml low-fat milk
- 10 g Butter
- 7-10 Tbsp Salt
- 1 TEASPOON dried marjoram and basil
- 80 g Semolina
- 50 g Low-fat curd
- 15 g Parmesan cheese
- 1-2 TABLESPOONS Oil
- 1 TABLESPOON Tomato paste
- 7-10 Tbsp Sweet peppers
- 1200 ml Vegetable broth (instant)
- 8-10 black peppercorns
- 7-10 Tbsp Parsley
Directions
- 1
Peel and chop the onion. Clean, wash and cut the leek into rings. Peppers clean, wash and cut into pieces. Clean, wash and slice the carrots. Clean the Romanesco, cut the florets from the stems, wash and drain well.
- 2
Pour the corn into a sieve and drain. For the dumplings bring milk, butter, salt and herbs to the boil in a small pot. Stir in semolina, bring to the boil and let it swell at low heat for about 1 minute.
- 3
Stir in the curd and parmesan. Cover and put aside. Heat oil in a pot and fry onion until transparent. Add carrots, paprika and leek, fry briefly. Add tomato paste and paprika powder, stir in and add stock.
- 4
Add Romanesco and peppercorns, bring to the boil and simmer at medium heat for about 15 minutes. In the meantime form small dumplings from the semolina mixture with the help of 2 teaspoons. At the end of the cooking time add corn and dumplings.
- 5
Let it simmer for 5-8 minutes at low heat. Serve the soup garnished with parsley as desired.
Nutrition Facts
250 kcal
29 g
9 g
11 g
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