Vegetable soup with spelt cheese dumplings

Name: Vegetable soup with spelt cheese dumplings
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Spelt; 1,3 l Vegetable broth (instant, purely vegetable); 500 g Carrots; 2 Kohlrabi (about 250 g each); 1 Onion; 3 TABLESPOONS Oil; 2 (200 g each) Courgette; 1 collar Parsley; 2 Eggs (size M); 100 g Double cream cream cheese with herbs; 1 TABLESPOON Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Spelt
1,3 l Vegetable broth (instant, purely vegetable)
500 g Carrots
2 Kohlrabi (about 250 g each)
1 Onion
3 TABLESPOONS Oil
2 (200 g each) Courgette
1 collar Parsley
2 Eggs (size M)
100 g Double cream cream cheese with herbs
1 TABLESPOON Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Grind spelt in the universal chopper. Bring spelt and 300 ml broth to the boil. Cover and allow to swell for approx. 30 minutes over a low heat. In the meantime, clean, wash and slice the carrots. Clean, wash and cut kohlrabi into sticks. Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan, sauté onions in it, add remaining stock and cook carrots and kohlrabi for 15-18 minutes. Clean and wash the zucchini and cut them in half lengthwise. Cut into slices and add to the stock about 5 minutes before the end of the cooking time. Wash parsley, dab dry and chop coarsely. Stir eggs, cheese, half of the parsley and flour into the spelt and season with salt and pepper. Heat the remaining oil in a pan, remove two tablespoons of dumplings from the spelt dough, fry in a pan over medium heat for 3-4 minutes while turning and add to the vegetable soup. Season the soup with salt and pepper and serve sprinkled with the remaining parsley
2
Terrine: pillivuyt
3
Plate: Valkyrie