Spelt and vegetable soup is a healthy and nutritious dish that combines the rustic taste 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 healthy vegetarian option.
Washing the spelt thoroughly is important to remove all the powder on the grains; otherwise, when brought to a boil, it creates a film on the water's surface, causing an effect similar to milk boiling over
Soak the spelt for at least 6 hours and cook for half an hour
The cooking time depends on the freshness of the spelt: for the one I had, 20 minutes of cooking were sufficient
Add the cleaned and chopped vegetables along 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
Pan
Store in the refrigerator in an airtight container for up to 3 days
Vegetarian recipe
Italia
| Energy (kcal) | 51.58 |
| Carbohydrates (g) | 9.68 |
| of which Sugars (g) | 4.67 |
| Fat (g) | 0.24 |
| of which Saturates (g) | 0.04 |
| Protein (g) | 2.23 |
| Fiber (g) | 2.19 |
| Sale (g) | 0.04 |
