Veggie spelt broth with giant croutons

Name: Veggie spelt broth with giant croutons
Total time: 1 h
Yield: Serves 4
Ingredients: 1 tbsp olive oil; 1 onion finely chopped; 1 carrot finely diced; 3 sticks celery finely diced and any leaves reserved to garnish; ½ a head cauliflower broken into florets, stem finely chopped; 3 cloves garlic sliced; 100g pearled spelt; 1 litre vegetable stock; ½ a small bunch flat-leaf parsley torn; 1 tbsp cider vinegar; 2 thick slices sourdough cut into chunky cubes; 2 cloves garlic bashed; a few sprigs rosemary; 1 tbsp olive oil; a pinch sea salt flakes

Published: February 11, 2019 at 2:21 PM

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Serves 4

Easy

Total time: 1 hr

0 reviews

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Make our nourishing vegetarian broth, packed with nutritious veg and topped with homemade sourdough croutons for added crunch

Vegan

Vegetarian

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Alternatives

Complete the dish

Try this vegetable broth, then check out our bone broth, spring vegetable broth, cock-a-leekie soup and Chinese chicken noodle broth.

Ingredients

Nutrition

1 tbsp olive oil
1 onion

finely chopped
1 carrot

finely diced
3 sticks celery

finely diced and any leaves reserved to garnish
½ a head cauliflower

broken into florets, stem finely chopped
3 cloves garlic

sliced
100g pearled spelt
1 litre vegetable stock
½ a small bunch flat-leaf parsley

torn
1 tbsp cider vinegar

CROUTONS

2 thick slices sourdough

cut into chunky cubes
2 cloves garlic

bashed
a few sprigs rosemary
1 tbsp olive oil
a pinch sea salt flakes

Nutrition: per serving

kcal301

low
fat7.7g
saturates1.1g
carbs42.7g
sugars10.3g
fibre8.5g
protein10.9g
salt1.2g

Method

step 1

Heat the olive oil in a large lidded pan and add the onion, carrot, celery, cauliflower stem and a pinch of salt. Put on the lid and cook gently for 20 minutes, stirring regularly, until all the vegetables are soft. Add the garlic and cook for a minute. Tip in the spelt, coat in the oil, then add the cauliflower florets and stock. Simmer for 20-25 minutes or until the spelt is cooked.
step 2

Heat the oven to 200C/fan 180C/gas 6. Tip the sourdough cubes, garlic, rosemary and oil into a bowl with a pinch of flaky sea salt, and toss really well. Tip onto a baking tray and cook for 15-20 minutes, tossing halfway until golden and really crisp.
step 3

Toss the parsley and any celery leaves with the cider vinegar. Spoon the soup into bowls and drizzle over the vinegar and herbs, then top with the croutons.

Check out more of our low calorie vegan recipes here...

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