Vegetable Soup with Almond Dumplings
40g¾ California almonds, chopped
1 pack convenience product for potato dumplings
1.5L hot vegetable stock¾
150g frozen peas
1 bundle chervil
Roast the almond in a pan without fat until they are brown, cool them down. Prepare the dumplings as said on the package, mix the almonds in and season the dough with salt and pepper. |¾Peel the kohlrabi, cut it in half and in 1 centimeter thick slices, then in 1 centimeter thick stick. Wash leek and cut it in half, then in 1 centimeter thick strips. Wash cabbage and cut in in 1 centimeter thick strips without the stalk. ¾|¾Heat water in a big pot and add salt. Form the dough into 24 little dumplings and cook them 3 to 5 minutes in the hot water. The water must not boil. Take out the dumplings with a skimmer.¾|¾Heat oil in a big pot. Add kohlrabi and leek and stirfry 3 minutes, add salt and pepper. Add the vegetable stock and cook at low temperature for 10 mintes. Add cabbage and cook further 5 minutes. Add pees and cook again 3 minutes. In the meantime wash chervil and chop it. Season the soup with salt and pepper, add chervil and dumplings. ||¾Tip: Hurried cooks may use frozen vegetable instead of fresh one. Instead of chervil you may also use parsley.
Calories 188; Fat 8 g; Sat Fat 1.0 g; Mono Fat 7.0 g; Poly Fat 2.2 g; Protein 8 g; Carb 18 g; Fiber 8 g; Cholesterol 0 mg; Sodium 359 mg; Calcium 93 mg; Potassium 526 mg; Vitamin E 5.2 mg;