Vegetable soup with fish balls

Ingredients for 4 servings:

• 2 carrots
• 1 stalk(s) leek
• 1 slice(s) celeriac
• 3 sprigs of parsley
• 1 tbsp rapeseed oil
• 2 liters vegetable broth, jar or instant
• 3 stalks of chives
• 3 tbsp breadcrumbs
• 1 tsp lemon juice, fresh
• 1 egg(s)
• 100 g cream cheese, 0.2% fat
• 200 g trout fillet(s)
• 1 tbsp herbs, frozen
• n. B. Pfeffer
• e.g. paprika powder

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

low-carb, low-fat

Wash and roughly dice the vegetables. Chop the parsley. Heat the rapeseed oil in a saucepan and briefly sauté the diced vegetables with the parsley. Deglaze with the vegetable stock and bring to a boil for about 15 minutes. Finely chop the chives and mix with the breadcrumbs, lemon juice, egg, and cream cheese. Using a hand blender, puree the trout fillets with the cream cheese mixture, adding a little more breadcrumbs if the mixture is too runny. Finally, fold in the frozen herbs. In my opinion, additional seasoning isn’t necessary, as the trout already tastes salty and the herbs do the rest. Once the vegetables have reached the desired consistency and you’ve seasoned the soup to taste, reduce the heat until the broth is just below boiling point. On my stove, this is level 1. Using a teaspoon, scoop out small dumplings from the trout and cream cheese mixture and let them simmer in the broth for about 5 minutes. If you like, you can sprinkle a few chives over the soup before serving. A few final tips: I like to use the freshly packaged soup vegetable packets from my local supermarket; then there are no leftovers and everything you need is in there. I season the broth with a little pepper and hot paprika for a touch of tang. The dumplings are super creamy and melt in your mouth. If you like it a bit more crunchy, you can experiment with oatmeal or durum wheat semolina. I haven’t tried it yet because, on the one hand, I like the soft texture and, on the other hand, semolina loses the low-carb effect.