Vegetable cream soup with parsley dumplings - MealWings

Ingredients

• Vegetable broth - 750 ml
• Chopped tomatoes in their own juice - 800 g
• Potato - 2 pcs.
• Bulb onions - 2 pcs.
• Celery root - 1 pcs.
• Butter for greasing finished flatbreads - 30 g
• Flour - 2 tbsp.
• Salt to taste
• Salt, freshly ground black pepper to taste
• Flour - 180 g
• Milk or low-fat cream - 100 ml
• Egg - 1 pcs.
• Butter for greasing finished flatbreads - 20 g
• Oat semolina Garnets gluten-free - 1 tbsp.
• Baking powder for the dough - ⅘ tsp.
• Parsley - 50 g