Spelt and roveja soup...Spelt and roveja soup with thyme

Spelt and roveja soup with thyme might be just the main course you are searching for. This recipe makes 4 servings with 440 calories, 13g of protein, and 16g of fat each. For $1.06 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe from en.julskitchen.com requires tomato purée, pepper, carrot, and celery. 137 people found this recipe to be yummy and satisfying. It will be a hit at your Winter event. From preparation to the plate, this recipe takes about 5 minutes. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 97%, this dish is super. Similar recipes include Chocolate Spelt Cake, Fluffy Spelt Pancakes, and Moist Spelt Bran Muffins.

Ingredients

Cooking Instructions

1. 01

   The night before, soak the roveja in cold water.The next day, well in advance for lunch or dinner, chop finely the red onion, the carrot and the celery: this is what we call battuto and is the basis of many a preparation.

2. 02

   Pour a few tablespoons of extra virgin olive oil to cover the bottom of a thick-bottomed saucepan or cast iron pot, then add the battuto and sauté for a few minutes until it softens.Now pour in the well drained roveja, the sprig of thyme and the bay leaf, two tablespoons of tomato sauce and a pinch of salt. Stir with a wooden spoon to mix and cook for a few minutes, then add the hulled barley, rinsed under running water, and cover with hot water, about 600 ml.Cook covered over low heat for about an hour, checking frequently. If it gets too thick, add some hot water. One hour is enough to fully cook the hulled spelt and let the roveja al dente. If you prefer a more tender and cooked through roveja, add the spelt after half an hour and cook for another hour until the roveja reaches the consistency you prefer.When the soup is almost ready, slice and dice the sourdough bread and sauté with a drizzle of extra virgin olive oil, a sprig of thyme, salt and freshly ground black pepper until golden brown and crispy.

3. 03

   Serve the spelt and roveja soup with a generous handful of tasty croutons and a drizzle of extra virgin olive oil.