The spelt and kale soup is a simple, healthy, and delicious first course. Perfect for savoring the last kale at the end of this winter season. A hot soup, in addition to kale and spelt, is prepared by also adding carrots and celery, flavored with garlic, chili pepper, and rosemary. Additionally, if you want to make it a one-dish meal, you can add the legumes you prefer, such as lentils, borlotti beans, cannellini beans, chickpeas, or peas.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: Stove
- Cuisine: Soups, Broths, and Creams
- Seasonality: Autumn, Winter
Ingredients
- 2 cups water (approximately)
- 1/4 cup tomato puree
- 1/2 cup carrots
- 1/2 cup celery
- 1/4 cup spelt
- 1/2 cup kale
- 1 clove garlic (optional)
- to taste rosemary
- to taste chili pepper (optional)
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Steps
To prepare the spelt and kale soup…
First, clean the vegetables. Peel and chop the carrot and celery into pieces, removing the strings from the latter, and wash and chop the kale leaves, discarding the thick central vein.
In a saucepan, pour the extra virgin olive oil, add a whole peeled garlic clove, and let it brown. Then remove it, add the previously washed and chopped vegetables, and the water. Cook everything for 20/30 minutes until the vegetables are soft.
Meanwhile, in another pot, heat the water to boil the spelt. When it boils, add the spelt and cook it for the minutes indicated on the package. Once cooked, drain it and add it to the saucepan with the vegetables.
Finally, season with chili pepper, chopped rosemary, salt, and pepper. If necessary, add a bit more hot water (heated separately) depending on whether you prefer the soup more or less dry. Serve it hot.
