Make a clear vegetable broth from soup mixture. Cut unpeeled onions into quarters. Clean the carrots, celery, and parsley. Wash and chop all other vegetables. Heat oil in a large saucepan and briefly fry the vegetables on it. Add parsley, herbs, and spices. Season with salt and add water. Rapidly bring to a boil and then reduce the temperature. Slowly boil with the lid on for about 50 minutes. Strain the broth through a fine sieve.

Mix all ingredients for the batter with about 40 ml of cold water. Properly knead and let it rest for 10-20 minutes.

Heat olive oil in the pot and fry finely chopped vegetables there. Pour about one litre of boiling water over gently fried vegetables, add bouillon, salt and boil for no more than ten minutes, so the vegetables retain nutrients and colour. Boil the batter directly in the boiling soup. The best way to cut it out is by using a spoon. Cook for three to five minutes, garnish or season it.

soup mixture for broth, fresh seasonal vegetables -  scallion, courgette, radishes, kohlrabi, peas, carrots, 4 tbsps. of. olive oil, sea salt

for gnocchi: 100g of plain wholemeal spelt flour, 1 egg, salt, pepper, crushed garlic, parsley, grated nutmeg