Spelt dumplings in real vegetable soup

Ingredients for 4 servings:

• 180 g wholemeal spelt flour
• 90 g butter, soft
• 3 eggs
• 2 tbsp Gouda, grated
• n. B. Salt
• n. B. Nutmeg
• 300 g carrot(s), fresh
• ½ celery
• ½ stalk(s) leek
• e.g. lovage and parsley
• e.g. salt and pepper
• n. B. Nutmeg
• e.g. chili
• 800 ml water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

For the dumplings, beat the eggs until frothy. Stir in the butter. Stir in the flour and Gouda cheese and season with salt and nutmeg. Form dumplings from the dough. For the vegetable soup, wash and chop the carrots. Peel and chop the celery. Wash and thinly slice the leek. Simmer the vegetables in 800 ml of water seasoned with salt, pepper, nutmeg, and chili. In a pressure cooker, this only takes 5 minutes, otherwise about 15 minutes. The vegetables should still be slightly firm to the bite, as the dumplings will need to swell in it for another 20 minutes. Place the formed dumplings in the boiled vegetable stock; the stock should no longer be boiling, and let the dumplings simmer for about 20 minutes. When they are ready, season the stock to taste and add the herbs. Ladle into plates and serve.