Ingredients

For the dumplings

2 large eggs (about 70 grams (2.4 oz) each)

140 g (4.8 oz) coarse semolina

Pinch of salt

For the soup

1 tablespoon olive oil

1 medium onion, finely diced

1 large carrot, diced

1 medium leek (white part only), sliced

2 large garlic cloves, finely chopped

1 teaspoon fresh rosemary, finely chopped

1 teaspoon fresh thyme, finely chopped

2 medium potatoes, cut into cubes

1.5 litres (6 cups) vegetable stock

Fresh parsley, to garnish

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