Everyone knows that dumplings are a great option for an everyday dinner. But they are also perfect for making a bright vegetable soup.
Read carefully what is written on the package, avoid products that are made with the addition of hydrogenated fats or dumplings, which have too many unnecessary preservatives. Enjoy this soup with a slice of cereal baguette and spinach salad.
Cooking time: 40 minutes
Servings: 6
Ingredients:
- 2 tablespoons extra virgin olive oil
- 2 large carrots, finely chopped
- 1 large onion, diced
- 2 tablespoons garlic, squeeze out
- 1 teaspoon freshly chopped rosemary
- 800 ml of vegetable broth
- 2 medium zucchini, diced
- 2 cups dumplings, preferably stuffed with spinach and cheese
- 4 tomatoes, diced
- 2 tablespoons vinegar (made from red wine)
Preparation:
1. Heat olive oil in a cauldron over medium heat. Add carrots, onions, stir, cover, and continue cooking, stirring occasionally, until the onions begin to take on a golden hue. About 7 minutes. Then add the garlic and rosemary and cook, stirring occasionally, until you smell a strong aroma, about 1 minute.
2. Pour in broth, add zucchini. Bring everything to a boil. Reduce heat and cook, stirring occasionally, until the courgette begins to soften, about 3 minutes. Add the dumplings and tomatoes, continue cooking until the dumplings are tender, 6 to 10 minutes. Add vinegar to hot soup before serving.
Nutritional value:
Per serving: 203 calories; 8 gr. fat; 10 mg cholesterol; 7 gr. squirrel; 28 gr. carbohydrates; 4 gr. fiber; 386 mg sodium; 400 mg of potassium.
Vitamin A (80% DV) Vitamin C (35% DV)