been at work long? And then stand by the stove for a long time to conjure up a delicious meal on the table? Not with this great soup. Not only is it easy to prepare, but it’s also quick, has very few calories, and costs next to nothing.
Ingredients for 4 persons
For the cheese dumplings
- 30g Parmesan
- 100 g potato dumpling dough half and half
- 2 teaspoons frozen basil
- Salt
For the soup
- 1 tbsp oil
- ½ pack of frozen garlic – duo (iglo)
- 1 tbsp tomato paste
- 400 g frozen pan-fried vegetables Italian (Iglo)
- 2 tsp vegetable broth
- 2 tbsp pine nuts
Preparation
- Finely grate the parmesan. Mix with dumpling dough, basil, and ¼ liter of water. Leave to swell for about 10 minutes.
- Roll small dumplings out of the dough with moistened hands and leave to steep in slightly boiling salted water for 7-10 minutes.
- Heat the oil in a saucepan and sauté the garlic in it. Stir in the tomato paste. Add the frozen pan-fried vegetables, 1 liter of water, and broth, bring to a boil and simmer for 6-7 minutes. Season with salt and pepper.
- Roast the pine nuts without fat until golden brown. Drain the dumplings and serve them in the soup. Sprinkle with the pine nuts and serve. Good Appetite.
Useful additional knowledge
I have an extra tip for lazybones. If your day has been so tough that even rolling dumplings are too exhausting, I can recommend ready-made gnocchi. These are also a delicious addition to the soup. The pre-cooked ones from the refrigerated section are unbeatably quick to prepare. Simply put in boiling water for 2 minutes, drain and you’re done.
