Paprika soup with semolina dumplings

Ingredients for 1 servings:

• 60 ml low-fat milk
• 1 tsp margarine
• 20 g semolina
• 1 tbsp Parmesan, grated
• Salt
• pepper
• 1 onion(s)
• 1 red bell pepper(s)
• 1 garlic clove(s)
• 1 tsp oil
• Paprika powder, sweet
• 250 ml vegetable broth, made from 1 tsp instant powder
• 2 tbsp sour cream

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

WW-suitable, 6 points

Heat the milk, add the margarine, and bring to a boil. Stir in the semolina and remove from the heat. Let it swell for 15 minutes. Stir in the Parmesan cheese, season with salt, and pepper. Bring a pot of salted water to a boil and reduce the heat. Using 2 teaspoons, scoop out dumplings from the semolina and simmer in the salted water for about 10 minutes. Trim, deseed, wash, and dice 2 bell peppers. Peel and dice the onion and garlic. Heat the oil in a pot and sauté the onion, bell pepper, and garlic. Add the paprika and vegetable stock. Cook for about 15 minutes. Stir in the sour cream and purée the soup. Deseed and wash the remaining bell pepper, cut into strips, and add to the soup along with the semolina dumplings.