Veggie spelt broth with giant croutons
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 1 onionfinely chopped
- 1 carrotfinely diced
- 3 sticks celeryfinely diced and any leaves reserved to garnish
- ½ a head cauliflowerbroken into florets, stem finely chopped
- 3 cloves garlicsliced
- 100g pearled spelt
- 1 litre vegetable stock
- ½ a small bunch flat-leaf parsleytorn
- 1 tbsp cider vinegar
CROUTONS
- 2 thick slices sourdoughcut into chunky cubes
- 2 cloves garlicbashed
- a few sprigs rosemary
- 1 tbsp olive oil
- a pinch sea salt flakes
Nutrition: per serving
- kcal301low
- fat7.7g
- saturates1.1g
- carbs42.7g
- sugars10.3g
- fibre8.5g
- protein10.9g
- salt1.2g
Method
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.
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.
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.
