Summary

Ingredients

• 400 g potato (s), waxy
• 1 large kohlrabi
• 1 medium zucchini
• 2 tomato (s)
• 1 small cauliflower
• 1 onion (s)
• 1 liter vegetable broth or vegetable stock
• 2 tablespoon rapeseed oil, best quality, from peeled seeds
• sea-salt
• parsley

For the dumplings:

• 0.25 liter ¼ milk (3.8% fat)
• 1 tablespoon butter (sweet cream butter)
• 100 g semolina
• 2 egg (s)
• 1 tablespoon parsley
• sea-salt
• Nutmeg, freshly grated

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Instructions

1. For the semolina dumplings, bring the milk with the butter to the boil, remove from the stove and stir in the semolina until the mixture comes off the bottom. Then add an egg and season with salt and nutmeg.
2. Put the pot aside and let it cool down. Then stir in the second egg and parsley and possibly add more semolina until the mixture comes off the bottom again.
3. Shape scoops with an ice cream scoop and place in boiling (not boiling) salted water or broth. When the balls float on top, they are done. It is best to try a small amount beforehand.
4. For the soup, peel the potatoes and kohlrabi and cut into larger bite-sized pieces. Clean the cauliflower and cut into florets. Peel, core and eighth the tomatoes. Put the tomato seeds aside. Peel the onion, cut in half and cut into half rings and sweat in rapeseed oil (do not brown).
5. Add the potatoes, kohlrabi, cauliflower and half of the tomatoes and sauté briefly. Add the juice of the tomato seeds (press through a small sieve). Add the stock or the stock, if necessary pour it through a sieve so that the vegetables are separated from the soup.
6. Let the soup simmer gently for about 15-20 minutes. In the last five minutes, add the remaining tomatoes and the sliced zucchini and briefly bring the soup to the boil again. The soup is good when the vegetables are soft but still firm to the bite. Season to taste with sea salt before serving.
7. Place two hot semolina dumplings on the plate, add the soup and sprinkle with freshly picked parsley. It goes well with baguette with salted butter.