Parsley soup with meatballs made from peppers

Name: Parsley soup with meatballs made from peppers - Antonia D.
Ingredients: 2 bunches of green parsley; 2 large red bell peppers; 1 white onion and 2 red onions; 1 parsnip root; 1 piece of celery root; 1 carrot; flour; salt; 1 tablespoon of sweet paprika; 2 tablespoons of plant; based yogurt/soy milk; a pinch of ground nutmeg; 1 teaspoon of canned sweet corn.

Soups - Parsley soup with meatballs made from peppers by Antonia D. - Recipia

Parsley soup with pepper dumplings - A delicious vegan treat, full of flavors and nutrients Parsley soup with pepper dumplings is a traditional recipe that brings a splash of freshness to every bowl. It is a delicious and aromatic soup, perfect for both warm and cooler days, making it an excellent vegan choice. Besides its refined taste, this soup is a rich source of vitamins and minerals, thanks to the fresh vegetables and green parsley. Let's discover together how to prepare this simple and flavorful recipe! Preparation time: 30 minutes Cooking time: 40 minutes Total: 1 hour 10 minutes Servings: 4 Ingredients - 2 bunches of fresh green parsley - 2 large red bell peppers - 1 white onion - 2 red onions - 1 parsnip - 1 piece of celery root - 1 carrot - 100 g flour - Salt (to taste) - 1 tablespoon sweet paprika - 2 tablespoons vegan yogurt or soy milk - A pinch of nutmeg - 1 teaspoon canned sweet corn Step-by-step preparation Step 1: Preparing the vegetables for the soup Start by cleaning the vegetables. The carrot, celery root, and parsnip should be washed and peeled. Place the whole vegetables in a large pot with water and a teaspoon of salt. Let them boil over medium heat for 20-30 minutes, or until they are fully cooked and tender. Step 2: Pureeing the vegetables After the vegetables are cooked, carefully remove them from the water and let them cool slightly. Then, puree them until you get a smooth mixture. This step will add a creamy texture to your soup. Step 3: Adding the parsley The green parsley should be washed well and finely chopped. It will add a fresh aroma and vibrant color to the soup. Add the chopped parsley and the vegetable puree back into the broth in which the vegetables were boiled. Cover the pot and let the soup simmer on low heat for 10-15 minutes. Step 4: Preparing the pepper dumplings In a frying pan, add a little oil and sauté the white onion and the two red onions, finely chopped, along with a pinch of salt. Sauté until they become translucent and slightly golden. Add the bell peppers, diced, and sauté everything for about 5 minutes. Once ready, remove the mixture from the pan and puree it well, like a cream. Step 5: Forming the dumplings In a bowl, mix the pepper puree with 1 tablespoon of sweet paprika and the flour until you get a consistent mixture, similar to play dough. Form small balls from this mixture and place them in the boiling soup. These dumplings will add a touch of originality and a delicious taste to your soup. Let them boil for just 5-10 minutes. Step 6: Corn cream For an extra flavor boost, you can prepare a cream from sweet corn. Put the corn, vegan yogurt (or soy milk), and a little flour in a blender and blend until you get a homogeneous mixture. Add a pinch of nutmeg and mix well. Step 7: Finalizing the soup Add the corn cream to the hot soup and stir gently. Let it boil for another 5 minutes. This step will enrich the soup's aroma and give it a velvety texture. Serving Parsley soup with pepper dumplings is served hot, sprinkled with a little dried tarragon for a special taste. This soup is perfect alongside a slice of fresh bread or crispy croutons. Practical tips - Fresh parsley: Choose fresh parsley with green and fleshy leaves for an intense flavor. - Flour: You can use whole wheat flour for added fiber, but make sure to pay attention to the consistency of the mixture. - Bell peppers: If you want a spicy note, you can also add hot peppers to the dumpling mixture. - Meat version: If you are not observing a vegan diet, you can replace the vegan yogurt with sour cream and add boiled chicken to the soup. - Storing the soup: This soup keeps well in the fridge, and the next day the flavor becomes even richer. Nutritional benefits This soup is rich in vitamins A, C, and K, thanks to the fresh vegetables. Parsley is known for its antioxidant and anti-inflammatory properties, and bell peppers are an excellent source of vitamin C. The flour and vegan yogurt provide a source of carbohydrates and plant-based proteins. Frequently asked questions - Can I use other vegetables? Yes, you can add vegetables like zucchini or potatoes, depending on your preferences. - How long does the soup keep? The soup keeps in the fridge for 2-3 days, but its flavor improves with each reheating. - Can I freeze the soup? It is recommended not to freeze the soup with dumplings, as the textures may change. Simple soup without dumplings can be frozen. Pairing recommendations Parsley soup with pepper dumplings pairs wonderfully with a fresh summer salad or homemade bread. A refreshing yogurt-based drink or a fruit smoothie can perfectly complete the meal. This recipe is not just a simple soup, but an explosion of flavors that will delight your taste buds. It is a perfect choice for a family dinner or to impress friends at a festive meal. Try this recipe and bring a splash of joy to every bowl!

Parsley soup with meatballs made from peppers

Tags

Categories