Toasted Spelt Vegetable Soup

Toasted Spelt Vegetable Soup

 Spelt is a variety of wheat that has been cultivated for over 5000 years. It is used in bread, crackers, and pastries and has a protein content that makes it ideal for baking. However, it also has a delicious nutty flavor and has many health benefits cooked as a whole berry. Spelt is loaded with nutrients. One serving contains 30% of your daily dietary fiber and 21% of protein. Spelt also contains great levels of iron, copper, magnesium, potassium, and vitamin B6. We toast it in a little oil to make this delicious turkey soup and the results are amazing! 

This warm and hearty meal will keep you full for hours while providing great nutrition and well-rounded flavors.  Add this soup to your list of meals that freeze beautifully! Cooked in the slow-cooker, it is a convenient meal to make ahead as well. Leftovers, if there are any, can be divided into personal servings and frozen to be heated for lunch at work or as a quick grab meal anytime. This recipe yields 13 1 cup servings and each one only has 118 calories, 3 grams fat, 10 grams carbohydrate and 2 grams fiber along with 13 grams of protein! That's one heck-of-an-awesome soup!

Toasted Spelt  Soup

Organic Spelt| 1 cup
Organic Olive Oil| 2 Tbsp.
Meatless Vegan cutlets| 2 cups
Onion, chopped | 1 cup
Carrots, chopped| 1 cup
Celery, chopped| 1 cup
Red bell pepper, chopped| 1 cup
Garlic, minced| 2 cloves
Parsley, minced| 2 Tbsp.
Thyme, minced| 1 tsp.
Organic Vegetable Stock| 6 cups
Salt and Pepper| to taste

 

Directions:  In a large gallon sized pot toast the spelt and olive oil in a pan until lightly toasted.  

 Transfer to a slow cooker and add the, onions, carrots, celery, bell peppers, and garlic.  Cook on low 6-8 hours or high for 3-4 hours. Add the veggie cutlets before serving. Season with salt and pepper to taste.


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