Quick spaetzle vegetable pot

Name: Quick spaetzle vegetable pot
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 medium onion; 1 Garlic clove; 350 g Carrots; 350 g Leeks (leek); 200 g Cabanossi; 1 TABLESPOON Olive oil; 7-10 Tbsp Sweet peppers; 1 l Vegetable broth (instant); 200 g fresh Spätzle (from the refrigerator); 1/2 bunch Parsley and chives; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 medium onion
1 Garlic clove
350 g Carrots
350 g Leeks (leek)
200 g Cabanossi
1 TABLESPOON Olive oil
7-10 Tbsp Sweet peppers
1 l Vegetable broth (instant)
200 g fresh Spätzle (from the refrigerator)
1/2 bunch Parsley and chives
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar

Directions

1
Peel and finely dice the onion and garlic. Peel, wash and chop the carrots. Clean, wash and chop the leek. Cut cabanossi into strips. Heat oil in a pot and fry onion and garlic. Add carrots, leek and cabanossi, dust with paprika and fry for about 3 minutes while turning.
2
Deglaze with vegetable stock and bring to the boil. Add spaetzle and simmer covered over medium heat for about 5 minutes. In the meantime wash parsley and chives, dab dry and chop finely. Remove soup from the stove, season with salt, pepper and 1 pinch of sugar. Stir in herbs