Smith's Knoeffla Soup
- Number of Servings: 8
Ingredients
1 large Onion - chopped3 Celery stalks - chopped3 Carrots - chopped3 Potato's - peeled and diced15 cups Vegetable broth1 can Light Coconut MilkDough:1 1/2 cup All Purpose Flour1/2 tsp Baking Powder1/2 cup Light Soy Milk (or regular if your not lactose intolerant)1 Egg
Put flour and baking powder in a bowl, beat egg and milk together, then add to flour mixture. Mix until you have a soft dough.
Saute onion, carrot and celery until soft.
Add broth and bring to a boil.
Add potato's and return to a boil. Reduce heat to medium and cook until potato's are tender - about 10 minutes.
While the potato's are cooking, start adding the dough by tearing off pieces about the size of a dime; drop into boiling water until you have used all the dough.
Add coconut milk and simmer for 15 minutes to incorporate.
Makes a lot of soup, I haven't portioned it out, but I would say at least 8 large servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SMITHASMITH.
Saute onion, carrot and celery until soft.
Add broth and bring to a boil.
Add potato's and return to a boil. Reduce heat to medium and cook until potato's are tender - about 10 minutes.
While the potato's are cooking, start adding the dough by tearing off pieces about the size of a dime; drop into boiling water until you have used all the dough.
Add coconut milk and simmer for 15 minutes to incorporate.
Makes a lot of soup, I haven't portioned it out, but I would say at least 8 large servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SMITHASMITH.
Nutritional Info Amount Per Serving
- Calories: 347.4
- Total Fat: 10.3 g
- Cholesterol: 26.6 mg
- Sodium: 363.3 mg
- Total Carbs: 56.4 g
- Dietary Fiber: 7.5 g
- Protein: 8.1 g
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