1 onion, finely chopped
2 carrots, sliced
1 stalk of celery, sliced
Salt and pepper
1 tablespoon of olive oil
100 g of peas (I used frozen)
4 tablespoons of semolina
2 L of vegetable stock
Heat the oil in a soup pot. Add the onion, carrots and celery and sweat for 5 minutes. Season with salt and pepper.Add the stock and bring the soup to a boil.
Meanwhile, make some dumplings for the soup with 1 egg, 4 tablespoons of semolina and salt. Mix everything together with a fork and let it sit for 15 minutes to become fluffy. If you do this step you will have fluffier dumplings.
Simmer the soup for 10-15 minutes. Add the peas and cook 5 more minutes.
Add the fresh parsley leaves and the dumplings (while simmering the soup on low heat) and let cook for 5 more minutes.