In a medium-large saucepot, heat butter/oil over medium heat and add onions and sauté for about 4 minutes until tender. Stir in the sweet and hot paprika (or cayenne) and leave over heat for about 1 minute, then add the carrots, cauliflower, and stock. Bring to a boil, then reduce heat to medium and cook, stirring occasionally for about 15-20 minutes, until the vegetables are cooked and tender.
Dumplings: While the soup is simmer, stir together in a medium bowl the flour and salt. Beat the egg before adding, and using a fork, stir in with the flour. Then add the water stirring until the dough forms into a sticky thick consistency. It shouldn’t be runny or thick.
Once the vegetables are cooked, add a ½ teaspoon of the dumpling batter at a time into the soup. When the dumplings are done, they will float to the top about 1-2 minutes.
Garnish the soup with parsley, and sour cream (optional) and wholegrain bread.
