Vegetable Soup with Oat Dumplings

Ingredients

• 300 g carrots
• 300 g sweet potatoes
• 2 shallots
• 800 ml vegetable broth
• 150 ml freshly squeezed orange juice
• 0.25 tsp chili powder
• 2 tbsp Sour cream
• 2 tsp freshly grated ginger
• 4 tbsp garden cress
• Salt
• Pepper (freshly ground)
• 1 tbsp butter
• 4 egg yolks
• 1 Egg white
• nutmeg
• 125 g oats
• 2 tbsp chive ribbons

Instructions

1. 1.

   Peel and slice carrots and sweet potatoes. Peel shallots, finely dice them and sauté in hot oil in a pot until translucent. Add carrots and sweet potatoes, cook briefly, then pour in broth and orange juice and bring to a boil. Stir in chili powder and ginger and simmer for about 15-20 minutes. Remove from heat, stir in sour cream, and season with salt and pepper.

2. 2.

   For the dumplings, whisk butter with egg yolks until frothy, seasoning with salt and nutmeg.

3. 3.

   Finely grind oats and lightly toast them in a dry pan without fat. Let cool and fold into the butter-egg mixture.

4. 4.

   Let the dough rest for about 20 minutes, then beat the egg white to stiff peaks and fold it in. Shape small dumplings and drop them into boiling salted water. Let them sit for about 10 minutes; do not overcook.

5. 5.

   Serve dumplings in soup bowls or plates, topping with a ladle of soup. Sprinkle with garden cress before serving.