Spelt-Vegetable Soup
Healthy, because
Even smarter
Green spelt is spelt harvested unripe. The grain scores with B-vitamins, which strengthen our nerves. The dead trumpets, also known as autumn trumpets, score points with their abundance of secondary plant substances and low calories.
The death trumpet is related to the chanterelle, so you can also replace it with fresh chanterelles. If it is not the mushroom season, you can use dried or frozen products.
Ingredients
- Ingredients
- 1 Fennel bulb
- 2 carrots
- 1 onion
- 150 grams Smoked ham
- 2 Tbsps vegetable oil
- 1 ⅕ liters Beef broth
- salt
- freshly ground peppers
- 150 grams Spelt berries
- 250 grams Horn of plenty mushroom
- 250 grams Peas
- 1 handful parsley
- 1 Tbsp Caper
Preparation steps
Rinse the fennel, trim, finely chop the leaves, cut stem ends into slices and dice the bulb into cubes. Peel the carrots and the onion, cut the carrots into thick slices and chop the onion into small pieces. Dice ham into small cubes. Sauté everything (except the fennel leaves) until translucent in a pot in the oil for 4-5 minutes. Pour in broth, season with salt and pepper and bring to a boil. Rinse the spelt in a colander in cold water, drain and add to the soup. Stirring occasionally, cook for about 45 minutes. Pour in broth as needed.
Clean the mushrooms and cut into strips. Add to soup with the peas during the last 10 minutes of cooking.
Rinse the parsley, shake dry and and chop leaves. Drain the capers and finely chop. Mix capers with fennel leaves and the parsley.
Season the soup and distribute among bowls. Serve garnished with the herb mixture.
