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🍲 Light vegetable soup with fluffy semolina dumplings

285 kcal · 30 min · 4 servings

Ingredients

• 1 cauliflower (approx. 700 g)
• 2 carrots
• 2 small kohlrabi
• 100 g snow peas
• 1.5 l vegetable broth
• salt
• pepper (from the mill)
• 1 tbsp chopped parsley
• 350 ml milk
• salt
• pepper (from the mill)
• 150 g semolina
• 1 tbsp chive rings
• 1 tbsp chopped parsley
• 3 eggs
• nutmeg
• herb blossoms

Instructions

1. 1. Heat the milk in a pot with a pinch of salt and pepper until it boils.
2. 2. Stir in the semolina and bring the mixture to a boil again.
3. 3. Reduce the heat to low, cover the pot, and let the mixture swell for 5 minutes.
4. 4. Stir frequently during this time to prevent sticking.
5. 5. Remove the pot from the heat and fold in the chopped herbs.
6. 6. Mix the eggs into the mixture one by one.
7. 7. Finally, season the dumpling mixture with a pinch of nutmeg.
8. 8. Divide the cauliflower into small, bite-sized florets.
9. 9. Peel the carrots and the kohlrabi.
10. 10. Slice the carrots into thin rounds.
11. 11. Cut the kohlrabi into small cubes.
12. 12. Keep the snow peas whole and wash them.
13. 13. Bring the vegetable broth to a boil in a large pot.
14. 14. Add the cauliflower, carrots, and kohlrabi to the boiling broth.
15. 15. Let the vegetables simmer for about 8 minutes.
16. 16. Add the snow peas shortly before the end of the cooking time.
17. 17. Cook the vegetables until they are tender but still firm to the bite.
18. 18. Bring a pot of salted water to a gentle simmer.
19. 19. Use two small spoons to shape the semolina mixture.
20. 20. Drop small dumplings into the hot water.
21. 21. Let the dumplings cook for about 5 minutes.
22. 22. Season the finished soup with salt and pepper to taste.
23. 23. Fold fresh parsley into the soup.
24. 24. Place the cooked dumplings into the bowls.
25. 25. Pour the hot soup over the dumplings.
26. 26. Garnish the dish with edible flowers as desired.

Nutrition per serving

• kcal: 285
• Protein: 13 g · Fett/Fat: 8 g · Carbs: 42 g