Toasted Spelt And Vegetable Soup
Nutrition
Calories: 205 kcalCarbohydrates: 40 gProtein: 12 gFat: 13 gSaturated Fat: 9 gSodium: 936 mgFiber: 9 gSugar: 14 gVitamin A: 251.1 IUCalcium: 64 mgIron: 9 mg
Ingredients
- 2 tbsp canola margarine
- 1 med white onion finely chopped
- 1 cup toasted spelt flakes
- 2 cups grated carrot
- 2 cups grated zucchini
- 6 cups water
- 1/2 tsp sea salt
- 1/8 tsp freshly ground white pepper
- 2 cubes vegetable bouillon
- 1 pinch ground nutmeg
- 1 tbsp chopped fresh parsley
Instructions
- Place the margarine in a 3-quart kettle, and melt over medium heat. Add the onions and spelt flakes, and cook, stirring constantly, until the flakes have browned.
- Add the carrots, zucchini, and water to the pot. Increase the heat to high, and bring to a boil. Reduce the heat to low, and add the salt, pepper, bouillon cubes, and nutmeg. Cook uncovered for 30 minutes.
- Transfer the soup to 6 soup bowls. Sprinkle each serving with a little parsley, and serve immediately.