Colorful vegetable soup with noodles and dumplings

Ingredients for 4 servings:

• 800 g fresh seasonal vegetables
• 1 ½ liters vegetable broth
• 100 g noodles (soup noodles)
• 1 egg(s)
• 1 tbsp butter
• 80 g corn semolina or wheat semolina
• salt and pepper
• nutmeg
• 2 tbsp parsley, finely chopped
• Vegetable broth, granulated

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Carrots, celery, spring onions, broccoli, fennel, and leeks are particularly suitable vegetables. Clean and chop the vegetables, bring to a boil in the hot vegetable broth, and simmer for about 10 minutes. Then add the noodles and cook until tender. In the meantime, prepare the dumplings. To do this, whisk the egg with the very soft butter in a deep plate. Now add the semolina and mix until a pliable mass forms. Season with 1 tablespoon of granulated vegetable broth, salt, pepper, and nutmeg. Then stir in the parsley. Using a teaspoon, form small dumplings and add them to the soup. Continue simmering the soup until the dumplings float to the surface.