Vegan Herb Soup with Dumplings

Ingredients

• 1 stalk leeks
• 2 parsley roots
• 200 g celeriac
• 2 tbsp olive oil
• 600 ml Vegetable Broth
• Salt
• Pepper
• 3 handfuls chervil
• 3 handfuls flat-leaf parsley
• 1 l vegetable broth
• 4 tbsp olive oil
• 1 tsp salt
• a pinch nutmeg
• 100 g durum wheat semolina
• 2 tbsp Cornstarch

Instructions

1. 1.

   Clean, wash and chop the leeks. Peel and dice the parsley roots and celeriac. Heat the olive oil in a large pot and sauté all vegetables. Deglaze with broth, bring to a boil and simmer for about 15 minutes. Puree finely with a blender or immersion blender, season with salt and pepper. Blanch the chervil and parsley in boiling water for about 3 minutes, then shock in ice water. Drain and puree again.

2. 2.

   For the semolina dumplings, bring 300 ml vegetable broth with olive oil, salt and nutmeg to a boil. Stir in the semolina. Remove from heat and stir until all liquid is absorbed. Let cool for about 30 minutes and whisk in the cornstarch. Bring the remaining broth to a boil, form small balls from the semolina mixture and cook in the hot broth for about 10 minutes.