Vegetable soup: Clean the vegetables, rinse them, cut them roughly into cubes and place them with the cold water. Halve the onion with peel, brown the cut surface and add to the vegetables form. Bring everything to a boil, skimming repeatedly and adding the kitchen herbs and spices. Bring to a slow simmer until about half is cooked down. Pour the vegetable stock through a whisk.
Vegetable chopping: Peel the carrots and cut them into strips like the other vegetables. Pluck the romanesco into small roses. Cook the vegetables in the vegetable stock according to the cooking time, season with soy sauce.
Basil Gratin Dumplings: Bring the milk to a boil with the butter and season with salt and a pinch of nutmeg. Mix the semolina into the boiling milk and burn off the quantity (i.e. stir at a low temperature until the quantity separates from the bottom of the pot). Later stir the yolks as well as the Parmesan into the semolina mixture. When the mixture is still lukewarm, add the pesto. While the mixture is still warm, make small dumplings, put them in boiling water, bring to a boil, reduce the heat and let them stand for 10 minutes.
Basil pesto: pluck the basil leaves, rinse lightly and spin dry. Put the leaves in a blender jug with the chopped olive oil, salt, garlic and pepper and blend with a hand blender. Add the pine nuts and continue blending.
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