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For the veggie broth:
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Fill a pot with water and add carrots, potatoes, onion, a dash of sea salt and 1 teaspoon of oil. Let them boil until tender, for about 20 minutes. Remove onion and keep the broth hot.
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The dumplings must be boiled separately in order to obtain a clear veggie soup.
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For the dumplings:
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In a medium bowl, whisk the egg whites until foamy. Add egg yolks and a pinch of sea salt and mix.
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Sprinkle 1 tablespoon of semolina in at a time and mix well until you've incorporated almost all of the semolina.
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Here's the trick! You have to check the dough consistency. It has to be just perfect, not too thick and not too creamy. (I think that 10 tablespoons is just right for 2 medium eggs). Add 1 teaspoon of oil and mix well.
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In a large pot, add water and bring it to a boiling point.
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Fill one glass with cold water and keep it aside.
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Dip the spoon in the glass of cold water every time before using it to create de dumplings. Note: 1 dumpling equals 1 tablespoon of dough.
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Take 1 tablespoon of dumpling mixture and place it carefully into the boiling water. VERY IMPORTANT! When adding the dumplings into the boiling water, the water must be still. In order to be this way you will have to add some cold water each time before adding the dumpling. That will break the boil.
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After you have finished adding all of the dumplings into the pot, add some more cold water so it won't be bubbly.
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Cover with a lid and let them boil for 8-10 minutes, over low heat.
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When the dumplings are ready, place them into the veggie soup.
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Garnish with lots of fresh parsley!
