Vegetable pot with parsnips and semolina dumplings

Name: Vegetable pot with parsnips and semolina dumplings
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Parsnips; 500 g Pumpkin; 250 g Carrots; 600 g Savoy cabbage; 1 Onion; 2 TABLESPOONS Oil; 1 1/2 l Vegetable broth (instant); 1/8 l Milk; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Salt; 75 g Semolina; 1 egg (size M); 100 g grated gouda cheese; 1-2 TABLESPOONS chopped parsley; 7-10 Tbsp white pepper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Parsnips
500 g Pumpkin
250 g Carrots
600 g Savoy cabbage
1 Onion
2 TABLESPOONS Oil
1 1/2 l Vegetable broth (instant)
1/8 l Milk
1 TABLESPOON Butter or margarine
7-10 Tbsp Salt
75 g Semolina
1 egg (size M)
100 g grated gouda cheese
1-2 TABLESPOONS chopped parsley
7-10 Tbsp white pepper

Directions

1
Wash, peel and dice the parsnips. Cut the pumpkin into slices, remove the seeds, cut the flesh from the skin and dice. Peel, wash and slice carrots.
2
Clean the savoy cabbage, cut into strips and wash. Peel and chop the onion. Heat the oil in a large pot. Fry vegetables and onion in it. Add stock, bring to the boil and cook for about 15 minutes.
3
Bring milk, fat and a little salt to the boil. Sprinkle in semolina while stirring. Stir until the mixture comes off the bottom of the pot like a dumpling. Stir in the egg. Add 50 g cheese and parsley. Use 2 teaspoons dipped in cold water to cut off small dumplings and add to the soup.
4
Leave to stand at low heat for about 10 minutes. Season soup with salt and pepper and serve sprinkled with cheese.