Winter Vegetable Soup with Spelled Grains
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 300 g celeriac
- 3 parsley root (s)
- 2 large carrots
- 1 tuber fennel
- 1 leek, small
- 1 clove garlic
- 0.5 ½ onion (s)
- 1 cm ginger root
- 1 tablespoon oil
- ml 1,500 vegetable stock
- 1 teaspoon salt
- 2 leaves sage
- 50 g spelled, whole
- 2 basil leaves
- 1 pinch nutmeg, freshly grated
- Parmesan, grated
- parsley
Print Recipe
Pin Recipe Instructions
- First soak the spelled grains in a little water overnight.
- The next day, boil these for 10 minutes and leave to soak for 20 minutes.
- Peel the vegetables if necessary. Otherwise, clean and cut everything into pleasant cubes.
- Heat the oil, sweat the onion and garlic cubes.
- Add the ginger cubes and all the prepared vegetables and roast briefly. Pour in the broth and stir well.
- Add all the spices and herbs, except for parsley and basil, and simmer on a low flame for about 30 minutes.
- Just before serving, add the finished spelled grains, season to taste and add parsley and basil, finely weighed.
- Divide the soup into plates and sprinkle the parmesan on top.
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