Cut the onions into fine rings and sauté in the butter until translucent.
Sprinkle with the finely ground amaranth flour.
Douse with the water and simmer gently for 5-10 minutes.
Melt the vegetable stock cube in a little water and add to the soup with the spices and the fermenting grain.
Before pouring the soup into cups, rub them with garlic.
Add a little whipped cream to taste.
Prepare vegetables.
Tip: Always use aromatic spices to refine your dishes!