Preparation
Cut the onion into cubes, chop the garlic fine and fry in butter. Drop the broth cubes into boiling water and add the onion with garlic. Then, add sliced carrot. Boil the whole for ca. 15 minutes on low heat. Peal the tomatoes off, cut, thoroughly blend in a blender and add to the brew. Add the universal spice and boil for further 15 minutes. Add the spatzle 4 minutes before the end of cooking. Pour the soup into a plate and decorate with a splash of cream, and parsley tops.
Bon appétit!
40 min 4 portions
