For the cabbage sprout soup, clean the cabbage sprouts, wash them and boil them in water until soft.
For the roux, fry the onion in rapeseed oil, add the spelt flour and fry briefly.
First add very little clear vegetable soup and stir constantly so that no lumps form, then add a little more of the vegetable soup and keep stirring.
Add the cabbage sprouts, season with salt and pepper, cook for 10 minutes. Serve the cabbage sprout soup sprinkled with parsley.