Vegetable soup with green spelt dumplings

Ingredients for 4 servings:

• 50 g butter, lukewarm
• 2 eggs
• 2 tbsp cream
• 1 tbsp Parmesan, finely grated
• Salt and pepper, white
• nutmeg
• 100 g green spelt, finely ground
• 1 liter vegetable broth
• 500 g mixed vegetables (e.g. leeks, carrots, peas, kohlrabi, white cabbage, broccoli)
• n. B. Chives, finely chopped
• e.g. parsley, finely chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian

To make the green spelt dumplings, mix the lukewarm butter and eggs well, then stir in the cream. Add the spices and Parmesan cheese, and finally stir in the green spelt flour. Let the firm dough rest at room temperature for about 20 minutes. Bring the vegetable stock to a boil in a wide saucepan and, using a teaspoon dipped in cold water, scoop out small dumplings. Shape them in the moistened palm of your hand and place them in the gently simmering vegetable stock. Let them simmer in the stock for about 5 minutes. Then add the vegetables and cook for another 10-15 minutes, until the vegetables are al dente. Serve with finely chopped chives and parsley. As an ingredient in tomato soup, the green spelt dumplings make a filling meal.