This soup is fantastic! I just finished eating leftovers of this for lunch and it was even better than before. This was my first experience with whole spelt and I enjoyed it. It’s a hearty, chewy grain that went really well in a soup. I’m hooked! I based it on this recipe. And, if you are curious about spelt, read more about it here.
- 1 cup spelt, soaked in water ahead of time for at least an hour
- Olive oil, water, or broth for sauteing
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 large carrot or 2 small/medium carrots, cut in half or quarters lengthwise and then cut in 1/4″ slices
- 1 large stalk celery, halved lengthwise and cut in 1/4″ slices
- Ground black pepper, to taste
- 2 bay leaves
- 2 tsp paprika
- 1 tsp ground cumin
- 1/8 tsp saffron, if you have it
- 4 cups veggie broth
- 1 cup water
- 1 lb roma tomatoes, chopped (or 1 15 oz can diced tomatoes)
- 1 can chickpeas (I used unsalted)
- 1/4 cup flat leaf parsley, chopped
Soak spelt and set aside. Drain when ready.
Saute onion, garlic, carrot and celery for about 10 minutes or until onion is soft and translucent.
Add spices, veggie broth, water, drained spelt, and tomatoes. Cook for about an hour or an hour and half or until everything is tender to your liking. The spelt will be chewy – that’s ok! Add chickpeas and parsley and heat through. Serve with yummy bread.