Ingredients
- olive oil 1 tbsp
- onion 1, finely chopped
- carrot 1, finely diced
- celery 3 sticks, finely diced and any leaves reserved to garnish
- cauliflower ½ a head, broken into florets, stem finely chopped
- garlic 3 cloves, sliced
- pearled spelt 100g
- vegetable stock 1 litre
- flat-leaf parsley ½ a small bunch, torn
- cider vinegar 1 tbsp
CROUTONS
- sourdough 2 thick slices, cut into chunky cubes
- garlic 2 cloves, bashed
- rosemary a few sprigs
- olive oil 1 tbsp
- sea salt flakes a pinch
Method
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Step 1
Heat the olive oil in a large lidded pan and add the onion, carrot, celery, cauliflower stem and a pinch of salt. Put on the lid and cook gently for 20 minutes, stirring regularly, until all the vegetables are soft. Add the garlic and cook for a minute. Tip in the spelt, coat in the oil, then add the cauliflower florets and stock. Simmer for 20-25 minutes or until the spelt is cooked.
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Step 2
Heat the oven to 200C/fan 180C/gas 6. Tip the sourdough cubes, garlic, rosemary and oil into a bowl with a pinch of flaky sea salt, and toss really well. Tip onto a baking tray and cook for 15-20 minutes, tossing halfway until golden and really crisp.
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Step 3
Toss the parsley and any celery leaves with the cider vinegar. Spoon the soup into bowls and drizzle over the vinegar and herbs, then top with the croutons.
Nutritional Information
- Kcals 301
- Fat 7.7g
- Saturates 1.1g
- Carbs 42.7g
- Sugars 10.3g
- Fibre 8.5g
- Protein 10.9g
- Salt 1.2g
