Cozy Tomato Soup with Fluffy Dumplings Recipe

Start by thoroughly washing your celery, parsnip, and any other vegetables you're using. Chop them into medium-sized pieces, leaving the parsnip and celery whole if preferred, for easier removal after cooking. Place all the prepped vegetables in a large pot, and fill halfway with water. Bring the pot to a boil on the stove. This step is crucial for developing the soup’s base, infusing it with a medley of vegetable flavors.

Once the vegetables are tender, season the broth with a bit of salt to taste. Now, stir in the tomato juice or puree along with the vegetable oil, and allow the soup to boil again. Meanwhile, in a separate bowl, beat the eggs, and add a pinch of salt. Gradually mix in the semolina or wheat flour, avoiding lumps, until you achieve a thick cream-like consistency. This extra step ensures your dumplings will be light and fluffy. For best results, cook the dumplings in a separate pot of boiling water until they are firm and have doubled in size.

After cooking the dumplings, gently add them to the tomato soup. This careful combination ensures that each dumpling stays intact, soaking up the rich tomato flavor. Finally, add a generous handful of freshly chopped parsley to the pot for a burst of color and freshness. Serving this soup is not just about nourishment; it’s about providing warmth and comfort in a bowl, making it an ideal dish for chilly Autumn evenings.