Vegetable soup with semolina dumplings

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp oil
• 350 g carrot(s)
• 200 g peas, frozen
• 1,250 ml vegetable stock
• 1 bay leaf
• salt and pepper
• 125 g soft wheat semolina
• 2 egg whites
• ½ bunch parsley, chopped
• ½ bunch dill, chopped
• nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

low-calorie

Peel and chop the onion and garlic. Peel and slice the carrots. Heat the oil, sauté the onion and garlic, and add the broth. Add the carrots and bring to a boil. Add the bay leaves and simmer for 7 minutes. After 5 minutes, add the peas and continue cooking. Season with salt and pepper. For the dumplings, bring 1/4 liter of water to a boil with salt, pepper, and nutmeg. Stir in the semolina and flour. Bring to a boil once, remove from the heat, and let cool. Stir in the egg whites and chopped herbs. Using 2 moistened teaspoons, scoop out small dumplings. Add the dumplings to the soup and bring to a boil once. Reduce the heat and let the dumplings simmer for about 10 minutes.