Spring soup with cheese dumplings

Name: Spring soup with cheese dumplings
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Head Cauliflower; 2 (approx. 500 g) Kohlrabi; 500 g Carrots; 100 g Sweet peas; 2 Onion; 2 TABLESPOONS Oil; 1 l Vegetable broth (instant); 60 g Butter; 100 g grated medieval Gouda cheese; 1 egg (size M); 60 g Flour; 1/2 bunch Parsley and chives; 7-10 Tbsp Salt; 7-10 Tbsp white pepper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Head Cauliflower
2 (approx. 500 g) Kohlrabi
500 g Carrots
100 g Sweet peas
2 Onion
2 TABLESPOONS Oil
1 l Vegetable broth (instant)
60 g Butter
100 g grated medieval Gouda cheese
1 egg (size M)
60 g Flour
1/2 bunch Parsley and chives
7-10 Tbsp Salt
7-10 Tbsp white pepper

Directions

1
Clean the cauliflower, cut into florets and wash. Peel the kohlrabi and cut into pieces. Peel and slice the carrots. Wash, clean and slice the mangetouts. Peel and finely chop the onion. Heat oil in a pot.
2
Fry cauliflower, kohlrabi, carrots and onions in it. Pour in broth. Bring to the boil and cook for about 15 minutes. Add sugar snap peas and cook for the last 5 minutes. Knead butter, cheese, egg and flour. Season with salt. Wash the herbs. Chop parsley finely, cut chives into thin rolls. Stir the herbs into the dumpling mixture. Form small dumplings from the dough and put them into boiling lightly salted water. Let the dumplings simmer for 10 minutes at low heat.
3
Season with salt. Wash the herbs. Chop parsley finely, cut chives into thin rolls. Stir the herbs into the dumpling mixture. Form small dumplings from the dough and put them into boiling lightly salted water. Let the dumplings simmer for 10 minutes at low heat. Season vegetable soup with salt and pepper. Add dumplings to the soup and serve garnished with chives