Creamy spaetzle with vegetables

Total time: 1hr 15m
Preparation Time: 45m

For 4 people


Nadja - LouMalou

Nutritional Information

Contains 398 Kcal, 16g Protein, 56g Carbohydrates, 11g Fat


  • Spaetzle
  • 100 g flour for making dumplings
  • 200 g light spelt flour
  • 1 tsp salt
  • 1.5 dl milk water (1/2 milk, 1/2 water)
  • 3 fresh eggs
  • 1.5 litres vegetable bouillon
  • Vegetable sauce
  • 1 tbsp olive oil
  • 0.5 leek, cut into thin rings
  • 450 g mixed vegetables (e.g. squash, peppers, Brussels sprouts, mushrooms), chopped
  • 0.5 dl white wine (or vegetable stock)
  • 1 tsp dried oregano
  • salt and pepper to taste
  • 2 tbsp sour single cream

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  • Spaetzle

    Mix the flour and salt in a bowl. Beat the milky water with the eggs, pour in all at once, then mix with a risotto spoon and beat until the dough turns glossy and starts to bubble. Cover and leave to stand at room temperature for approx. 30 mins. Bring the stock to the boil in a large pan. Press the dough in batches through a spaetzle sieve into the stock. As soon as the spaetzle rise to the surface, remove them with a slotted spoon, drain and keep warm.
  • Vegetable sauce

    Heat the oil in a pan, sauté the leek. Add the remaining vegetables and continue to cook for several minutes. Pour in the wine, bring to the boil, reduce the heat, simmer for approx. 8 mins. until the vegetables are al dente. Add the oregano, season, stir in the sour single cream. Mix the sauce with the spaetzle, serve immediately.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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