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

Remove the onion.

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

Add the egg yolks and a pinch of sea salt, then mix.

Sprinkle in 1 tbsp of semolina at a time, mixing well until you've incorporated almost all of it.

Here's the trick: check the dough's consistency. It should be just right, not too thick and not too creamy (about 10 tbsp is usually perfect for 2 medium eggs).

Add 1 tsp of oil and mix well.

In a large pot, bring water to a boil.

Fill a glass with cold water and keep it nearby.

Dip the spoon in the cold water each time before shaping a dumpling. One semolina dumpling equals about 1 tablespoon of mixture.

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

Once all the dumplings are in the pot, add a splash more cold water so the water isn't bubbling.

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

When the semolina dumplings are ready, transfer them into the veggie soup.

Garnish with lots of fresh parsley and serve.