Green Spelt Vegetable Soup

Name: Green Spelt Vegetable Soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 collar Soup Greens; 1 Onion; 1 TABLESPOON Butter or margarine; 50 g Green spelt meal; 800-1000 ml Vegetable broth; 150 ml condensed milk; 4 Stem(s) Parsley; 100 g Light cream; 2-3 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 collar Soup Greens
1 Onion
1 TABLESPOON Butter or margarine
50 g Green spelt meal
800-1000 ml Vegetable broth
150 ml condensed milk
4 Stem(s) Parsley
100 g Light cream
2-3 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Peel and wash the carrots and celery and cut them into small cubes. Wash, clean and finely dice the leek. Peel and finely dice the onion
2
Heat the fat in a saucepan. Fry half of the carrot, celery, leek and onion cubes for 2-3 minutes. Add green spelt. Deglaze with stock and condensed milk and simmer covered for 25-30 minutes
3
Cook the remaining carrot, celery and leek cubes in salted water for 4-5 minutes until soft, then drain in a sieve. Wash parsley, shake dry and chop the leaves into small pieces
4
Stir the crème légère and milk until smooth. Puree the soup and season to taste with salt, pepper and a little nutmeg. Serve the soup in 4 deep plates, sprinkle the vegetable cubes and parsley on top and garnish with crème légère