Vegetable Soup with Cheese Balls

Ingredients

• 100 g Bergkäse
• 60 g cold butter
• 1 egg
• 75 g spelt whole‑grain flour
• Salt
• Pepper
• 4 paprika peppers (2 red and 2 yellow)
• 1 Aubergine
• 2 onions
• 2 tbsp olive oil
• 0.5 tsp Curry Powder
• 1 l vegetable broth
• 2 stems fresh oregano
• Salt
• Pepper

Instructions

1. 1.

   Grate the cheese and mix with butter, egg and flour into a smooth dough that is easy to shape. Season with salt and pepper and refrigerate covered for 1 hour.

2. 2.

   Wash, halve and seed the paprika peppers. Clean and wash the aubergine, peel the onions. Dice everything. Heat oil in a pot and sauté all vegetables for 2 minutes over medium heat. Stir in curry powder and deglaze with broth. Simmer for 3 minutes over medium heat, then reduce heat.

3. 3.

   Form walnut‑sized balls from the cheese dough and add them to the soup. Cook gently on very low heat for 10 minutes; the soup should not boil. Meanwhile wash oregano, shake dry and tear into small pieces. Season the soup with salt and pepper, ladle into bowls and sprinkle with oregano before serving.