Peel and dice onion, sauté in heated fat. Briefly sauté the green spelt.
Pour broth, add bay leaf and cook everything for 15 minutes. In the meantime, clean, wash and chop potatoes and vegetables. Add the vegetables to the broth and cook everything for another 15 minutes.
Then remove the bay leaf and skim and mash half of the vegetables. Then add the vegetables back to the other ingredients in the pot along with the cream and spices and bring to a boil again briefly. Finally, sprinkle the chopped parsley on top and serve.