Summary

Ingredients

• 4 carrot (s)
• 1 small kohlrabi
• 0.5 can ½ corn
• 0.5 ½ zucchini
• 250 g broccoli
• 2 small bell peppers, red and yellow
• 300 g dumplins
• 2 liters vegetable stock
• 3 tablespoon tomato paste
• 0.5 ½ onion (s)
• 1 cup crème fraîche, light
• 100 g Gouda cheese, rated
• salt
• pepper
• Curry powder
• Paprika powder

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Instructions

1. Cut the vegetables into small pieces and simmer in the boiling vegetable stock for approx. 10 minutes.
2. In the meantime, fry the diced onions in a larger pan, then fry the 3 tablespoons of tomato paste. Add 300 ml of the 2 liters of vegetable stock to the pan and let it boil briefly, then stir in the beaker of crème fraîche and season. Sieve the vegetables and briefly add them to the pan.
3. Then put everything together with the dumplings in a baking dish and sprinkle the cheese over it. Bake in the oven at 180 ° C for 20 minutes.