Vegetarian Vegetable Soup with Semolina

Ingredients

• 40 g soft butter
• Salt
• Nutmeg (freshly grated)
• 1 egg
• 50 g fine wheat semolina
• 2 carrots
• 200 g Kohlrabi
• 150 g peas (fresh or frozen)
• 200 g Broccoli florets
• 1 l vegetable broth
• 12 borage flowers (for garnish)

Instructions

1. 1.

   Whisk the butter with salt and nutmeg until fluffy. Beat in the egg and stir in the semolina, then let rest for at least 20 minutes to absorb liquid.

2. 2.

   Wash, peel, and cut the vegetables: slice carrots, chop kohlrabi into pieces, thaw peas if needed, and wash broccoli.

3. 3.

   Bring the broth to a boil, add the vegetables, then reduce heat so it only simmers gently.

4. 4.

   Using a small spoon, scoop out 2 tsp portions of the semolina dough and drop them into the simmering broth. Cook for 15–20 minutes until tender. Season with salt and serve on plates.

5. 5.

   Garnish each bowl with three borage flowers before serving.