4 Serves
45 Mins
Wash all vegetables thoroughly. Chop the mixed vegetables, tomatoes, parsnips, and celery into uniform pieces.
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Vitamin K
256 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
433 µg / 400 µgCalcium
356 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
339 mg / 420 mgPhosphorus
384 mg / 1,250 mgPotassium
2076 mg / 4,700 mgSodium
1840 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
116 µg / 55 µgFiber
18 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
84 gAlcohol
0 g
Place the chopped vegetables into a large pot and add water until half-filled. Bring to a boil over medium-high heat, then season with salt.
Stir in the tomato juice and cooking oil, then reduce heat and simmer until the vegetables are tender.
In a separate bowl, whisk the eggs with a pinch of salt. Gradually incorporate the semolina until the mixture reaches a thick, creamy consistency.
Bring a separate pot of water to a boil. Drop spoonfuls of the semolina mixture into the boiling water. Cook until the dumplings double in size, then sprinkle with a little cold water to ensure fluffiness.
Transfer the cooked dumplings into the vegetable soup, stir in the freshly chopped parsley, and serve immediately.
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