Vegetable Soup with Almond Dumplings

40g¾ California almonds, chopped

1 pack convenience product for potato dumplings

salt

nutmeg

1 kohlrabi

1 leek

300g cabbage

2tsp oil

pepper

1.5L hot vegetable stock¾

150g frozen peas

1 bundle chervil

Roast the almond in a pan without fat until they are brown, cool them down. Prepare the dumplings as said on the package, mix the almonds in and season the dough with salt and pepper. |¾Peel the kohlrabi, cut it in half and in 1 centimeter thick slices, then in 1 centimeter thick stick. Wash leek and cut it in half, then in 1 centimeter thick strips. Wash cabbage and cut in in 1 centimeter thick strips without the stalk. ¾|¾Heat water in a big pot and add salt. Form the dough into 24 little dumplings and cook them 3 to 5 minutes in the hot water. The water must not boil. Take out the dumplings with a skimmer.¾|¾Heat oil in a big pot. Add kohlrabi and leek and stirfry 3 minutes, add salt and pepper. Add the vegetable stock and cook at low temperature for 10 mintes. Add cabbage and cook further 5 minutes. Add pees and cook again 3 minutes. In the meantime wash chervil and chop it. Season the soup with salt and pepper, add chervil and dumplings. ||¾Tip: Hurried cooks may use frozen vegetable instead of fresh one. Instead of chervil you may also use parsley.