Ingredients
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Method
-
Softening the vegetables
Fry the sliced carrot and parsley root in hot oil, then add the green peas.
10 min -
Cooking and seasoning
Sprinkle over the paprika and flour, stir, pour in water, season with salt and pepper, then simmer on a low heat until the vegetables are tender.
20 min -
Cutting the dumplings
Mix the egg with enough flour and a pinch of salt to form a thick dough, then cut it into the simmering soup.
5 min -
Adding the parsley
Stir in the chopped fresh parsley, simmer for a further 2 minutes, then remove from the heat.
2 min
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 775 kcal | 193 kcal |
| Fat | 36 g | 8,9 g |
| of which saturates | 5,0 g | 1,2 g |
| Carbohydrates | 85 g | 21 g |
| Protein | 34 g | 8,4 g |
| Fibre | 32 g | 8,1 g |
An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: parsley root. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, egg
For sensitive digestion: peas, flour (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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