Easy Vegetable Soup with Grießklößchen

"Grießklösschen" are little dumplings made from Semolina. They're the perfect addition to a homemade vegetable soup. If you have a cold or need a thorough detox after all that delicious christmas-break food, this combo is just right for you. It is also a wonderful reminder of home and a comforting winter dish!

For the soup:

Note that all ingredients are given approximately, as it doesn't matter if you add a bit too much or little of something. Feel free to add or leave out any of the vegetables below, these are suggestions what you could put into your vegetable soup.

• 2-3 litres of Vegetable Broth

• Handful of Brussel Sprouts (halved, stem and outer leaves removed)

• 6 Carrots (peeled)

• 1 Kohlrabi (peeled)

• 1 Leek

• 1 Brokkoli

• 1 Cauliflower

Wash your chosen vegetables and remove stems, outer leaves or peels as necessary. Chuck them into the vegetable broth and simmer lightly on medium low heat for about 20-30 minutes.

For the Klößchen (~12 Klößchen):

• 250ml Full-Fat Milk

• 20g Butter

• 4-5 twigs of Parsley (chopped)

• Pinch of Nutmeg

• Pinch of Salt

• Pinch of Pepper

• 100g Semolina

• 1 Egg

Method:

1. Add the milk, butter, parsley, nutmeg, salt and pepper into a cooking pot and heat until the milk starts to boil. Turn the heat to low and add the semolina and egg while quickly stirring the mixture.

2. Remove from the heat and using two tablespoons, shape little oval-shaped 'Nockerl' from the semolina mixture. Add them to the vegetable soup and just let them sit there for 10 minutes before serving.

Tip: If you want to store the uncooked Klößchen, you can keep them in the fridge for 2-3 days covered in a wet paper towel and sealed off in an airtight jar. Otherwise, you can also freeze them for several months and then just add them to the soup next time you make one.