Spelt and zucchini soup.
This delicious dish can be enjoyed both hot and cold. We all know the nutritional properties of spelt: it is a good source of vitamins and minerals.
It contains vitamins A, B, C, E, as well as calcium, phosphorus, sodium, magnesium, and potassium.
It is a good source of protein and iron and contains a lot of fiber.
Zucchini, on the other hand, combats water retention and supports urinary and intestinal health, as it also fights constipation.
They are recommended for weaning babies. Just two thin slices of green zucchini placed on the eyes can reduce dark circles and relieve the eyes.
Below, after the traditional recipe, you will find the procedure with Bimby.

Thought for you:

Cost: Very cheap
Rest time: 5 Minutes
Preparation time: 5 Minutes
Portions: 2
Cooking methods: Boiling
Cuisine: Italian
Seasonality: All seasons

289.00 Kcal

calories per serving

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Energy 289.00 (Kcal)
Carbohydrates 41.23 (g) of which sugars 3.84 (g)
Proteins 11.70 (g)
Fat 11.36 (g) of which saturated 1.67 (g)of which unsaturated 1.16 (g)
Fibers 7.31 (g)
Sodium 402.67 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

3.5 oz spelt (any quality)
2 zucchini
1/2 onion
1/2 clove garlic
1 teaspoon broth cube (vegetable)
pepper
to taste salt
1 1/4 cup water
1.4 tablespoon extra virgin olive oil

Spelt and zucchini soup

Tools

what we need for the

Pot
Cutting Board
Knife

Preparation of Light Spelt and Zucchini Soup

traditional cooking

The first thing to do is wash the zucchini, remove the ends, and then cut them into small cubes.
Peel the onion and garlic and chop them finely. Sauté them with the 2 tablespoons of extra virgin olive oil for about 2 minutes.
When the garlic and onion are golden, add the zucchini cubes,
Add the broth cube, and…
also the water. Bring back to a boil.
Choose high-quality spelt, it can be either whole or pearled, as you like.
When the zucchini is boiling again, pour in the spelt, stir and let it cook for about 15 minutes.
Cooking time depends on your taste.
If you like it quite al dente, 15 minutes is enough. Otherwise, extend the time, checking if the cooking liquid is sufficient; if not, add more water.
When cooked, let it rest for 5 minutes in the pot, and if you like, you can add parmesan and a little black pepper.
At this point, you can serve and enjoy it either hot or cold as a summer dish.
Here is the Light Spelt and Zucchini Soup ready.
When the garlic and onion are golden, add the zucchini cubes,
The first thing to do is wash the zucchini, remove the ends, and then cut them into small cubes.
Peel the onion and garlic and chop them for 10 sec. speed 5. Gather with the spatula.
Add 2 tablespoons of extra virgin olive oil and sauté for 3 min. at 212°F, spoon speed.
When the garlic and onion are golden, add the zucchini cubes, the broth cube,
the water,
and the spelt.
Let it cook for 15 min at 212°F, spoon speed
After the time, let the soup rest in the glass for 10 minutes.
Before serving, pour it into a tureen, add some ground pepper and parmesan.
Now you can serve and enjoy it either hot or cold as a summer dish.
Here is the Light Spelt and Zucchini Soup ready.