WeightWatchers Apple & Beetroot Soup with Snow Dumplings Recipe

Extremely low in calories and fat, but rich in flavor: this quick soup gives you an extra portion of vitamin C and iron. It is super easy to prepare and very tasty – just try it!

Weight Watchers Apple & Beetroot Soup with Snow Dumplings recipe (2 WW points plus, 1 WW old point)

Save Print

Prep time

25 mins

Cook time

25 mins

Total time

50 mins

Author: WW-Recipes.net

Recipe type: Soup

Serves: 2

Ingredients

1 piece of ginger (about 10 g)
1 shallot.
1 small beetroot (about 100 g).
1 small apple (about 150 g)
½ teaspoon olive oil
200 ml vegetable stock
salt
2 eggs
½ teaspoon liquid honey
2 tbsp elderberry juice
pepper

Instructions

Peel and dice the ginger and shallot.
Wash the beets thoroughly, peel and dice; if possible, work with disposable gloves because of the color.
Wash the apples, cut into quarters and remove the core. Finely chop 2 apple quarters, cut the other 2 into thin slices.
Heat the oil in a pan, sauté the shallots and ginger in it. Add the beetroot and apple cubes and sauté briefly.
Pour in the vegetable stock and let cook, covered over medium heat, for about 10 minutes. Then puree with a hand blender.
Meanwhile, in another saucepan, bring 2 liters of salted water to a boil over low heat.
Separate the egg yolks and egg whites. In a large bowl, beat the egg whites with a hand mixer until stiff, then incorporate the honey.
Using a tablespoon, take some egg whites and let simmer for about 6-8 minutes in the salted water. Do the same with all the remaining egg white mixture, turning the dumplings once.
Add the apple slices to the soup. Season with elderberry juice, salt and pepper.
Using a slotted spoon, remove the snow dumplings from the water and drain. Add to the soup and serve immediately.