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🍲 Nourishing Spelt and Vegetable Soup

375 kcal · 30 min · 4 servings

Ingredients

• 200 g Spelt
• 1 l Vegetable broth
• 80 g small Carrots (1 small Carrot)
• 140 g Onions (3 Onions)
• 1 Stalk Celery
• 600 g Tomatoes
• 4 Slices Italian white bread
• Salt
• Pepper
• 40 g Parmesan (1 Piece)

Instructions

1. 1. Rinse the spelt grains under cold water.
2. 2. Let the spelt grains drain.
3. 3. Place the spelt grains in a pot.
4. 4. Fill the pot with vegetable broth.
5. 5. Soak the spelt grains in the broth for at least 6 hours.
6. 6. Bring the spelt and broth to a boil.
7. 7. Cook the spelt for about 10 minutes.
8. 8. Reduce the heat.
9. 9. Let the spelt simmer.
10. 10. Peel the carrot.
11. 11. Slice the carrot.
12. 12. Peel the onions.
13. 13. Finely chop the onions.
14. 14. Wash the celery.
15. 15. Finely chop the celery.
16. 16. Wash the tomatoes.
17. 17. Halve the tomatoes.
18. 18. Core the tomatoes.
19. 19. Cut the tomato flesh into strips.
20. 20. Add the prepared vegetables to the pot with the spelt.
21. 21. Stir everything in the pot.
22. 22. Simmer the soup for another 40 minutes over low heat.
23. 23. Add a little more broth to the soup if needed.
24. 24. Toast the bread.
25. 25. Stir the soup once more.
26. 26. Season the soup generously with salt.
27. 27. Season the soup generously with pepper.
28. 28. Divide the soup among plates.
29. 29. Grate Parmesan cheese over the soup.
30. 30. Serve the soup with the toast bread.

Nutrition per serving

• kcal: 375
• Protein: 17 g · Fett/Fat: 10 g · Carbs: 53 g