Summary

Ingredients

• 80 g reen spelled (whole rains)
• 80 g spelled (whole rains)
• 60 g oats (whole rains)
• 1 onion (s)
• 2 tablespoon sunflower oil
• 500 ml vegetable stock
• 4 medium potato (s)
• 3 medium carrot (s)
• 150 g suar snap peas
• 4 tablespoon almond flakes
• salt and pepper
• 2 tablespoon crème fraîche
• 1 bunch parsley
• possibly lovage, fresh, chopped

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Instructions

1. Soak green spelled, spelled and oats in 500 ml of water the evening before. If you can`t make it the evening before, you should soak the grains at least 4 hours before cooking.
2. Cut the onions into small pieces. Wash, peel and cut the potatoes into small pieces. Wash, peel and slice the carrots. Wash, clean and halve the sugar snap peas.
3. In a sufficiently large saucepan, sauté the onions in the oil and add the vegetable stock. Add the soaked grains along with the water. Bring to the boil, add the potatoes and simmer for about 15 minutes with the pot closed. Add the carrots and simmer for another 5 minutes. The carrots are then firm to the bite. If you want it softer, you can simmer it a little longer.
4. Season to taste with salt, pepper and possibly lovage. Add the sugar snap peas and cook for 1 minute. They are also firm to the bite and keep their beautiful green color.
5. Finally stir in the crème fraîche, the almonds and the coarsely chopped parsley. Put a little parsley aside for serving and decorate the soup with it.