Spelt and Zucchini Soup
calories: high
category: soup
cost: medium
difficulty: medium
preparation time: 60
Ingredients
Spelt 320 gr. (80 gr. per person)
Zucchini 350 gr.
Onions 2 (white ones)
Potatoes 2
Chilli as required
Salt to taste
Pepper to taste
Walnuts as required
Extra virgin olive oil as required
See our
Wine Tips
for your meals
Zucchini 350 gr.
Onions 2 (white ones)
Potatoes 2
Chilli as required
Salt to taste
Pepper to taste
Walnuts as required
Extra virgin olive oil as required
See our
Wine Tips
for your meals
Preparation Wash the spelt very well before boiling it in a lot of salted water with the lid half on. It should take you about 30 to 40 minutes. Prepare the basis of the soup. In a pot with high sides, brown the two white onions in extra virgin olive oil then add the potatoes cut into cubes, the zucchini cut roughly and brown all for five minutes stirring all the time so that the vegetables don’t stick to the pot. Sprinkle with salt and add a little chilli.
Cover the vegetables well with hot water and cook on a low heat for 20 minutes, stirring every now and then. If you are using a pressure cooker, it will only take 10 minutes after it starts whistling. In this case add less water and less salt. As no steam is let off, it needs less liquid and less salt because pressure cooking exalts the flavour of your recipe.
At this stage blend the vegetables with an electric blender – the result should be on the liquid side and if required you can add a little hot salted water. Add the mixture to the cooked spelt and cook for a further 5 minutes. Add salt and pepper according to taste. Turn off the heat and add a sprinkling of raw oil. If you like, you can add a few walnut kernels. The Chef's tips If you don't possess a pressure cooker you should let the spelt soak overnight in cold water. Otherwise you should let it cook longer in a greater quantity of broth. Curiosity Spelt contains mineral salts that act on your nervous system and banish anxiety and stress.
Cover the vegetables well with hot water and cook on a low heat for 20 minutes, stirring every now and then. If you are using a pressure cooker, it will only take 10 minutes after it starts whistling. In this case add less water and less salt. As no steam is let off, it needs less liquid and less salt because pressure cooking exalts the flavour of your recipe.
At this stage blend the vegetables with an electric blender – the result should be on the liquid side and if required you can add a little hot salted water. Add the mixture to the cooked spelt and cook for a further 5 minutes. Add salt and pepper according to taste. Turn off the heat and add a sprinkling of raw oil. If you like, you can add a few walnut kernels.
