Summary

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

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Instructions

1. First soak the spelled grains in a little water overnight.
2. The next day, boil these for 10 minutes and leave to soak for 20 minutes.
3. Peel the vegetables if necessary. Otherwise, clean and cut everything into pleasant cubes.
4. Heat the oil, sweat the onion and garlic cubes.
5. Add the ginger cubes and all the prepared vegetables and roast briefly. Pour in the broth and stir well.
6. Add all the spices and herbs, except for parsley and basil, and simmer on a low flame for about 30 minutes.
7. Just before serving, add the finished spelled grains, season to taste and add parsley and basil, finely weighed.
8. Divide the soup into plates and sprinkle the parmesan on top.