Vegetable Soup With Eggplant (Aubergine) Dumplings


Food.com
120 mins (prep 30, cooking 90)
23 ingredients
6 servings
I have a 10 year old grandson who would rather eat soup for dinner then anything else.. AND it doesn't matter what kind of soup. So I get to use him as a taster and he knows the star system. He said this was a keeper for sure. You are welcome to use more garlic or spice depending on your taste, but this way is good. One good size eggplant should cover both the soup and the dumplings. Time does not include draining time for eggplant.

Categories:  european , <-4-hours , vegetarian , soups-&-stews , vegetable , time-to-make ,
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Ingredients

Nutrition

Serving Size (470.5 g)
Servings 6
Amount per Serving
Calories 586.72 Calories from Fat 127.62
% Daily Value *
Total Fat 14.18g 130.87%
Saturated Fat 2.71g 81.4%
Trans Fat 0.0g %
Cholesterol 11.29mg 22.58%
Sodium 1829.03mg 457.26%
Total Carbohydrate 92.77g 185.54%
Dietary Fiber 18.39 g 441.32%
Sugars 17.43 g %
Protein 24.51g 294.08%
Vitamin A 404.5IU% Vitamin C 6.12mg%
Calcium 377.14mg% Iron 7.86mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
medium onion, chopped tomatoes, celery ribs, dried marjoram, dry basil, dry, ground pepper
 

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