Mix the malt granulate with lukewarm water. Chop up wholemeal rye bread, place in a saucepan and mix with malt water. Cut spring onions, leeks and spring onions into rings and fry in butter. Bring the malt bread soup to a boil. Add the pressed garlic clove, vegetable stock and onion mixture and stir. Season with pepper, salt and marjoram. Simmer for 5 minutes and add chopped parsley just before serving. Ideal dish if you want it to be quick and easy, you have few unusual ingredients in the house and still have a big appetite for something hearty. Old bread can be used very well in this recipe.