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Veggie spelt broth with giant croutons

Name: Veggie spelt broth with giant croutons
Total time: 1 h
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; 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

1 hour
serves 4
Easy

Make our nourishing vegetarian broth, packed with nutritious veg and topped with homemade sourdough croutons for added crunch

Published: February 11, 2019 at 2:21 pm

Try this vegetable broth, then check out our bone broth, spring vegetable broth and Chinese chicken noodle broth.

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

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.