Fast spaetzle vegetable pot
- 1 medium-sized onion
- 1 clove of garlic
- 350 g Carrots
- 350 g Leeks
- 200 g Cabanossi
- 1 EL Olive oil
- sweet paprika
- 1 l Vegetable stock (instant)
- 200 g fresh spaetzle (from the refrigerator)
- 1/2 Bunch Parsley and chives
- Salt
- pepper
- 1 pinch sugar
25 minutes
easy
- 1.
- Peel and finely dice the onion and garlic. Peel, wash and cut the carrots into pieces. Clean, wash and dice the leek. Cut the Cabanossi into strips. Heat the oil in a saucepan and sauté the onion and garlic. Add the carrots, leek and Cabanossi, dust with paprika and stir-fry for about 3 minutes. Deglaze with vegetable stock and bring to the boil. Add spaetzle andCover and simmer over medium heat for approx. 5 minutes. In the meantime, wash the parsley and chives, pat dry and chop finely. Remove the soup from the heat, season with salt, pepper and a pinch of sugar. Stir in herbs
1 person approx:
- 380 kcal
- 1590 kJ
- 16 g protein
- 23 g fat
- 20 g carbohydrates
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