This green spelt soup is a piece of childhood for me. My grandma always cooked it in autumn when the harvest was in and the days got shorter. The scent of fresh vegetables and the slightly nutty green spelt then filled the whole house. I often helped her with the chopping and learned the first cooking secrets. Even though I use the Thermomix® today to prepare the soup, I always remember her loving way and the warmth that this simple dish radiates. The ingredients are deliberately chosen to achieve a balanced balance between taste and texture. The carrot and the celeriac bring a natural sweetness and a pleasant earthiness to the soup. The leek provides a slight spiciness and a fine onion note, while the onion itself forms the basis for the aromatic foundation. The green spelt groats are the heart of the soup. It not only provides valuable fiber, but also a slightly nutty taste and a creamy consistency. The condensed milk provides a creamy texture and a subtle sweetness that wonderfully complements the flavors of the other ingredients. When preparing in the Thermomix®, it is important not to cut the vegetables too finely, otherwise they will burn too quickly when sautéing. I recommend cutting the cubes about 1 cm in size. Make sure to activate the reverse rotation when the green spelt groats are added so that it does not stick to the bottom of the mixing bowl. Cooking the remaining vegetables separately in the simmering basket ensures that they remain crunchy and do not become too soft. The cooking time may vary depending on the size of the cubes. Just try in between to see if the vegetables have the desired consistency. For a vegetarian version, you can simply use vegetable broth. To prepare the soup vegan, replace the condensed milk with a plant-based alternative, such as oat or soy cuisine. Instead of Crème légère, you can use a dollop of vegan yogurt. Feel free to experiment with other spices. Caraway, marjoram or thyme go perfectly with green spelt and vegetables. A touch of chili provides a pleasant spiciness. Serve the green spelt soup best hot, garnished with a dollop of Crème légère, the crispy vegetable cubes and fresh, chopped parsley. A piece of fresh farmhouse bread or a crispy roll goes perfectly with it. If you like, you can also sprinkle a few roasted pumpkin seeds or sunflower seeds over it. The green spelt soup can be prepared well and stored in the refrigerator. It will keep there for about 2-3 days. Simply reheat before serving. You can also freeze the soup in portions. This way you always have a quick and healthy meal at hand. However, you should only add the cooked vegetable cubes shortly before serving, as they may lose their consistency when freezing and thawing.

Hearty green spelt soup with vegetables

Save recipe

Trial expired

Description

Ingredients (14 ingredients)

Preparation (6 steps)

Prepare vegetables

Sauté vegetables

Add green spelt and liquid

Cook vegetables

Puree soup

Season and refine soup

Finished cooking? Great! 🎉

More images

About this recipe

Created by

Tags

Allergens

ALL features in the app

Similar Recipes

Warming Root Vegetable Soup with Horseradish

Warming Bean Soup in Greek Style

Creamy Potato Chicory Soup

Hearty Savoy Cabbage Vegetable Soup

Hearty Cabbage-Potato-Soup

Creamy Potato Leek Soup

Salsa Soup

Creamy Pumpkin-Potato Soup