Fill a pot with water and add carrots, potatoes, onion, sea salt and oil. Let them boil until tender, for about 20 minutes.

Remove onion.

In a medium bowl, whisk the egg whites until foamy.

Add egg yolks and a pinch of sea salt and mix.

Sprinkle 1 tbsp of semolina at a time and mix well until you've incorporated almost all semolina.

Here's the trick! You have to check the dough's consistency. It has to be just perfect, not too thick and not too creamy (I think that 10 tbsp are just right for 2 medium eggs).

Add 1 tsp of oil and mix well.

In a large pot, add water and bring it to a boiling point.

Fill one glass with cold water and keep it aside.

Dip the spoon in the glass of cold water every time before using it to create the semolina dumplings. 1 semolina dumpling = 1 tablespoon

Take 1 tbsp of dumpling mixture and place it carefully in the boiling water.

After you finished adding all semolina dumplings in the pot, add some more cold water so it won't be bubbly.

Cover with a lid and let them boil for 8-10 minutes, over low heat.

When the semolina dumplings are ready, place them in the veggie soup.

Garnish with lots of fresh parsley!