Instructions

1. Heat olive oil in a large pot over medium-high heat, toss in onions. Cook until soft and translucent (some browning is okay). Stir in garlic and all the seasonings. Add cauliflower and broccoli, stir to coat, then pour over vegetable stock. Sprinkle with 1/2 of chopped parsley, cover pot with lid and bring to a boil. Once it starts to boil, lower heat to medium and cook covered for 30-40 minutes, stirring occasionally, until the vegetables are tender.
2. Remove pot from heat and puree the soup with an immersion blender. (You can also puree it in a food processor, just do it in batches.) Taste the soup and season with more salt and some pepper, until you get a desired flavor. Set aside until ready to serve.
3. As the soup cooks, prepare the dumplings: In a bowl, whisk together butter and about 1/3 of your semolina (to bring the butter to a room temperature). Beat in the eggs along with the seasonings, then stir in the rest of the semolina. Beat for about a minute, to make the batter fluffier, then cover the bowl with foil or a lid and place in the refrigerator for 20-30 minutes. This allows semolina to plump up and butter to set.
4. To cook the dumplings, bring a large pot of water to a boil. Form dumplings with two spoons, by taking a tablespoon of batter with one spoon and then sliding it off with the other, forming a little dumpling. Your batter should be thick and it should hold its form, but you don’t want it do be rock solid. Add more semolina if dumplings aren’t forming right.
5. Drop dumplings into boiling water and cook them for about 15 minutes. As they cook, they plump up and become more pale in color. (To test if they are done, take one out first, cut it in half, it should be cooked through on the inside and not dry.)
6. How to serve: ladle soup into bowls, add dumplings, top with a drizzle of whipping cream (optional), a sprinkle of parsley and pepper. Store leftover soup in an airtight container in the refrigerator and eat within 2 days.