Spelt and vegetable soup is a healthy and nourishing dish that combines the rustic flavor of spelt with the freshness of vegetables. Typical of Italian cuisine, this soup is perfect for colder days. Spelt, an ancient grain rich in fiber, gives the soup a pleasantly thick texture and a slightly nutty flavor. Fresh vegetables such as carrots, onions, celery and leeks add color and flavor to the soup. Seasoned with parsley and bay leaf, this soup is a delicious and wholesome vegetarian option.
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It is important to wash the spelt well to remove all the dust on the grains, otherwise when you bring it to a boil it creates a film on the surface of the water, causing an effect similar to milk boiling over
Leave the spelt to soak for at least 6 hours and cook for half an hour
Cooking time depends on the freshness of the spelt: for the one I had, 20 minutes of cooking were enough
Add the cleaned vegetables cut into pieces together with the bay leaf
Finish cooking and, when serving, enrich the soup with chopped parsley, tamari (a couple of tablespoons) and oil
The secret of this soup is the bay leaf: don't forget it!
Pot
Knife
Cutting Board
Frying Pan
Store in the refrigerator in an airtight container for up to 3 days
Vegetarian recipe
Italia
| Energy (kcal) | 50.84 |
| Carbohydrates (g) | 9.55 |
| of which Sugars (g) | 5.1 |
| Fat (g) | 0.21 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 2.14 |
| Fiber (g) | 2.34 |
| Sale (g) | 0.03 |
