The barley and spelt soup is a light first course to cook in autumn with the arrival of the first cold days.
A hot and comforting first course is just what you need after a hard day at work.
The barley and spelt soup is a simple, economical dish that you can make even tastier by adding a bit of grated parmesan.
A dish with a rustic flavor that is not only delicious but also healthy for those who wish to follow a proper diet as it does not require sautés, perfect for vegetarians.
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1/4 cup pearl barley
- 1/4 cup pearl spelt
- 1 small carrot
- 1 stalk celery
- 1 small potato
- 1 bunch parsley
- 3 cups water
- 2 tablespoons extra virgin olive oil
- to taste salt
Tools
- Blender
Steps
For the preparation of the dish, clean and chop the vegetables.
After chopping them, transfer the vegetables to a blender to finely chop them.
Rinse the spelt and barley under water and pour them into a pot, add the 3 cups of water and the vegetables.
Season with salt and put on the heat, let cook for 30/35 minutes.
Almost at the end of cooking, add the extra virgin olive oil.
The barley and spelt soup is a comforting and satisfying dish ideal for detoxing after holiday feasts.
