INGREDIENTS FOR 6 SERVINGS:
For the soup:
- 2 carrots (peeled 194 g)
- 1 piece of parsley root (cleaned 175 g)
- 1 small head of celery (cleaned 81 g)
- 1 head of red onion (cleaned 95 g)
- 2 cloves of garlic (cleaned 10 g)
- 1 bell pepper (65 g without seeds)
- 1 tablespoon of concentrated tomatoes (20 g)
- 40 g Mill & Folks pea protein cube
- Himalayan salt, ground black pepper, ground cumin, paprika smoked on beech wood, bay leaf
- 100 g sugar-free coconut yoghurt
- 20 g Mill & Folks millet flour
- 2 tablespoons of coconut oil (16 g)
- 3 litres of water
For the dumpling:
- small piece of potato for cooking (cleaned 175 g)
- 65 g Bake-Free noodles flour mixture
- Himalayan salt
PREPARATION:
For the dumplings, peel the potatoes and cut them into small cubes and boil them in salted water until soft. Filter, mash and let cool completely. Mix in enough flour to get a dough that can be shaped well. Shape it into 11 dumplings and cook for a minute or two, then strain.
For the soup, fry the chopped red onion and then the garlic in coconut oil. Stir in the spices, concentrated tomatoes and chopped red bell pepper. Pour a little water, cover and cook until soft. Add the beets cut into rings, the parsley root and the celery, stir in the remaining water and cook until soft. When it is ready, add the pea protein cubes, mix them with the coconut yoghurt-millet flour mixture and boil it. Add the finished dumplings, then serve as desired.
