Cawl Recipe by MyNutriCounter

Vegetable Cawl with Herbed Potato Quenelles

Vegetable Cawl with Herbed Potato Quenelles

A vegetable cawl recipe specifically created for St. David’s Day which is celebrated every year on the 1st March, in remembrance of the patron saint of Wales. As the Welsh say, “Do the little things” and nourish your body.

The recipe serves 6 bowls, as per the image, with 3 quenelles each.

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Cawl Recipe by MyNutriCounter

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Summary
recipe image
Recipe Name
Vegetable Cawl with Herbed Potato Quenelles
Published On
Preparation Time
Cook Time
Total Time
  • Serves

    6 bowls

  • Prep

    20 mins

  • Cook

    30 mins

  • Total Time

    50 mins

  • Dietary

    DF, GF, VEG, V

  • PER SERVING

  • Calories

    232.57kcal

  • Protein

    3.73g

  • Carbohydrates

    33.90g

  • Fats

    9.66g

  • Saturated Fats

    1.40g

  • Monounsaturated Fats

    6.76g

  • Polyunsaturated Fats

    1.06g

  • Water

    347.65ml

  • Cholesterol

    0mg

  • Sodium

    1689.23mg

  • Potassium

    624.35mg

  • Fibre

    3.60g

  • Sugar

    4.46g

  • Vitamin A

    475.18mcg

  • Vitamin C

    12.14mg

  • Vitamin D

    0mcg

  • Calcium

    48.71mg

  • Iron

    1.31mg

  • Vitamin B6

    0.42mg

  • Vitamin B12

    0mcg

  • Vitamin E

    1.68mg

  • Vitamin K

    114.08mcg

  • Magnesium

    37.64mg

  • Phosphorus

    84.78mg

  • Zinc

    0.53mg

  • Copper

    0.21mg

  • Manganese

    0.22mg

  • Selenium

    0.77mcg

  • Thiamine

    0.19mg

  • Riboflavin

    0.09mg

  • Niacin

    2.13mg

  • Pantothenic Acid

    0.59mg

  • Choline

    20.45mg

  • Folate

    29.20mcg

Ingredients:

For the Soup

  • 100g/3.5oz celery stalks – diced
  • 100g/3.5oz carrots - diced
  • 100g/3.5oz onions - diced
  • 2 pieces. bay leaf
  • 21g/0.75oz parsley stems – finely chopped
  • 1/2 tsp dried marjoram
  • 1/2 tsp dried oregano
  • 1.5 litres/quarts vegetable stock or water

For the Quenelles

  • 400g/14oz potatoes – peeled, whole
  • 100g/3.5oz potato flour
  • 15g/0.5oz parsley leaves – finely chopped
  • 15g/0.5oz garlic chives – finely chopped
  • 60ml/2fl oz olive oil
  • 1 tsp salt

Method:

  1. Boil potatoes, celery, carrots, onions, bay leaves, parsley stems, dried marjoram, and dried oregano for 20 minutes or until potatoes are fork tender.
  2. Turn off the heat and take the potatoes out.
  3. In a bowl, mash the potatoes. Add potato flour, olive oil, parsley, chives, and salt. Mix to a smooth dough.
  4. Form the quenelles by rolling 25 grams/1 ounce of dough using two spoons.
  5. Bring the soup back to a boil. Drop the shaped quenelles and simmer for 5 minutes.
  6. Season with salt and pepper as needed.

Dairy-free, Gluten-free, Lunch, Starters, Vegan, Vegetarian

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