Vegetable Soup with Semolina Dumplings

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 onion (s)
  • 1 clove garlic
  • 1 tablespoon oil
  • 350 g carrot (s)
  • 200 g peas, frozen
  • ml 1,250 vegetable stock
  • 1 bay leaf
  • salt and pepper

For the dumplings:

  • 125 g soft wheat semolina
  • 2 egg whites
  • 0.5 ½ bunch parsley, chopped
  • 0.5 ½ bunch dill, chopped
  • nutmeg
Vegetable Soup with Semolina Dumplings
Vegetable Soup with Semolina Dumplings

Instructions

  1. Peel and chop the onion and garlic. Peel and slice the carrots. Heat the oil, sweat the onion and garlic in it. Pour in the broth. Add the carrots and bring to the boil. Add the bay leaf and cook the soup for 7 minutes. After 5 minutes add the peas and cook with them. Season with salt and pepper.
  2. For the dumplings, bring 1/4 l water with salt, pepper and nutmeg to the boil. Add the semolina while stirring. Bring to the boil once, remove from the stove and let cool down. Stir in the egg whites and chopped herbs. Cut off small dumplings with 2 moistened teaspoons. Add the dumplings to the soup and bring the soup to a boil. Reduce the heat and let the dumplings simmer for about 10 minutes.

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