Vegetable broth with spaetzle

Name: Vegetable broth with spaetzle
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 medium onion; 1 Garlic clove; 1 large carrot; 1 Stalk leek (leek); 100-150 g Cabanossi; 1 TABLESPOON Oil; 3-4 Tsp Vegetable broth; 150 g fresh spaetzle (refrigerated shelf); 2 TABLESPOONS frozen herbs; 7-10 Tbsp salt, pepper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 medium onion
1 Garlic clove
1 large carrot
1 Stalk leek (leek)
100-150 g Cabanossi
1 TABLESPOON Oil
3-4 Tsp Vegetable broth
150 g fresh spaetzle (refrigerated shelf)
2 TABLESPOONS frozen herbs
7-10 Tbsp salt, pepper

Directions

1
Peel and finely dice the onion and garlic. Peel the carrot. Clean the leek. Wash both and cut into pieces. Cut Cabanossi into strips
2
Heat the oil in a pot. Sauté onion and garlic in it. Add carrot, leek and cabanossi and fry for about 3 minutes. Deglaze with 1 l water, stir in broth and bring to the boil
3
Add the spaetzle and simmer covered over medium heat for about 5 minutes. Stir in herbs and season the soup