Vegetable soup with green spelt
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 100 g Green spelt (whole grain; from the health food shop)
- 2,5 l Vegetable broth (instant)
- 200 g Tomatoes
- 400 g Carrots
- 375 g Celery
- 300 g Spring onions
- 100 g Onions
- 2 Garlic cloves
- 2 TABLESPOONS Oil
- 100 g medieval Gouda cheese
- 2 stem(s) fresh basil
- 7-10 Tbsp Pepper
Directions
- 1
Cook the unripe spelt grain in 1/2 litre vegetable stock for 30-40 minutes, cover and let it swell in the stock until you are ready to serve. In the meantime, wash the tomatoes, cut them crosswise, blanch hot and peel the skin.
- 2
Clean and wash the carrots, celery and spring onions. Peel the onions. Cut vegetables and onions into cubes of about 1 cm. Peel garlic and chop finely. Heat oil in a pot, fry onions until translucent, add garlic.
- 3
Add vegetables, fill up with remaining vegetable stock and cook for 15-20 minutes. Grate cheese finely. Wash basil, dab dry and chop. Drain green spelt, add to the soup and season with pepper.
- 4
Arrange in deep plates. Serve sprinkled with grated cheese and basil.
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