In medium sized pot, simmer spring onion, parsley root, carrots, celeriac, and kohlrabi

While the vegetables simmer, use your blender to combine all dumplings ingredients. Once your mixture is creamy, leave it aside.

Pour 2 cups of chicken stock over vegetables and let them boil slowly for 20 minutes.

In another medium sized bowl, bring to boil another half of your chicken broth and, using two table spoons, form dumplings and boil for 5 minutes. This process may need boiling in two batches since you will get 15 table spoon sized dumplings.

Now join two broths and dumplings, salt to taste, add ground black pepper to taste, sprinkle with chopped parsley, and serve.