Vegetable Soup with Semolina Dumplings
Light vegetable soup featuring fluffy dumplings made from cottage cheese, spelt semolina and Parmesan for satisfying protein and bone‑strengthening calcium.
Ingredients
- 100 g carrots (1 carrot)
- 50 g celery root (1 piece)
- 50 g leeks (1 piece)
- 20 g rapeseed oil (2 tbsp)
- Salt
- 150 g low‑fat cottage cheese
- 1 egg
- 70 g spelt semolina
- 40 g grated Parmesan (6 tbsp)
- nutmeg
- 20 g tomato paste (3 tsp)
- 1 bunch Basil
Instructions
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1.
Wash, peel and finely dice the carrot and celery root.
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2.
Cut the leek lengthwise, rinse thoroughly under running water and slice into thin rings.
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3.
Heat oil in a pot and sauté the vegetables for about 3 minutes. Add 600 ml water, season with salt, cover and simmer on medium heat for about 15 minutes.
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4.
Meanwhile whisk cottage cheese with egg, semolina and Parmesan. Season with salt and add a pinch of nutmeg directly to the mixture.
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5.
Divide the semolina batter into two equal portions and place in bowls. Mix tomato paste into one portion.
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6.
Wash basil, shake dry, pluck leaves and finely chop with a food processor. Fold into the other half of the semolina dough.
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7.
Soak 2 tablespoons in water and use to cut about four dumplings from each semolina portion. Add to the soup, cover and cook on low heat for about 5 minutes until the dumplings rise to the surface. Serve the soup in bowls or cups.
