Veggie spelt broth with giant croutons
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely diced
- 3 sticks celery, finely diced and any leaves reserved to garnish
- ½ a head cauliflower, broken into florets, stem finely chopped
- 3 cloves garlic, sliced
- 100g pearled spelt
- 1 litre vegetable stock
- ½ a small bunch flat-leaf parsley, torn
- 1 tbsp cider vinegar
CROUTONS
- 2 thick slices sourdough, cut into chunky cubes
- 2 cloves garlic, bashed
- a few sprigs rosemary
- 1 tbsp olive oil
- a pinch sea salt flakes
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.
