Spring vegetable soup with spelt
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 530, total fat 28 G., saturated fats 8 G., proteins 25 G., carbohydrates 47 G., fiber 7 G., cholesterol 47 mg, sodium 1267 mg, sugar 8 G.
Calories 530, total fat 28 G., saturated fats 8 G., proteins 25 G., carbohydrates 47 G., fiber 7 G., cholesterol 47 mg, sodium 1267 mg, sugar 8 G.
The flavor of this healthy vegetable soup is enhanced by a double dose of Parmesan cheese. Add a Parmesan rind to the broth while simmering to infuse it with umami notes, then sprinkle some grated cheese over the finished soup in your bowl. Despite the abundance of tender spring vegetables, the spelt makes the soup hearty and nutritious.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp extra-virgin olive oil + extra for drizzling
- 220 g pancetta, diced
- 3 green onions, thinly sliced (white parts separated from green parts)
- 3 carrots, cut into 1cm pieces.
- 1 cup quick-cooking spelt
- 4 cups lightly salted chicken broth
- 1/3 cup grated Parmesan + 1 small Parmesan rind
- 1 zucchini, cut into 1cm pieces.
- 220 g sugar snap peas, trim ends, cut pods into 1 cm pieces.
- 0.5 cup torn fresh basil
- Finely grated zest of half a lemon
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Cooking the dish according to the recipe:
- Heat olive oil in a large saucepan over medium heat. Add the pancetta and cook until crisp, 7-8 minutes. Transfer to a paper towel-lined plate, reserving the rendered fat in the pan. Add the green onions (white and light green parts) and carrots and cook, stirring, for 2-3 minutes. Add the spelt and cook, stirring, for about 1 minute.
- Add chicken broth, 4 cups water, 1 teaspoon salt, a few grinds of black pepper, and the Parmesan rind; cover and bring to a simmer. Simmer, covered, adjusting the heat as needed, until the spelt and vegetables are tender, about 8 minutes.
- Add the zucchini and green peas and cook for another 3-4 minutes. Add the basil and lemon zest, and season with salt and pepper to taste.
- Ladle the soup into bowls. Top with the remaining green onions, grated Parmesan, pancetta, and a drizzle of olive oil; season with pepper to taste.
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