Vegetable soup

1. 

kohlrabi 7 oz (200 g) • carrots 7 oz (200 g)

Peel kohlrabi and grate it coarsely. Peel carrot, cut one half into rounds and grate the second half the same way as kohlrabi.

2. 

unsalted butter 1 oz (30 g)

Melt butter in a pot.

3. 

peas 3.5 oz (100 g)

Drop vegetables in the butter and cook them for a few minutes. Add green pees, stir.

4. 

new potatoes 7 oz (200 g) • water 2.1 quart (2000 ml) • crushed cumin 0.5 tsp • salt 1 tsp

Peel potatoes and cut them into small cubes. Add them to vegetables and pour crushed cumin in. Pour in hot water. For older children and adults you may season it with salt. Cook for 15 minutes - until vegetable becomes tender.

5. 

chicken egg 2 pcs • semolina 1.5 oz (40 g)

Mix semolina with egg. Let the batter rest for a while and then use a dumpling sieve and press the batter through into the soup.

6. 

Cook the soup until dumplings swim up to the surface.

7. 

veggie salt

For adults we can add vegetable salt to our taste.