Spelt soup with Chinese cabbage and cooked ham

Ingredients for 4 servings:

• 300 g Chinese cabbage
• 200 g cooked ham in one piece
• 500 g carrot(s)
• 1 bunch spring onion(s), green part only
• 1 kohlrabi
• 140 g spelt (soft spelt in a boil-in-the-bag)
• 1 liter chicken broth
• 2 tsp marjoram, dried
• some salt and pepper
• possibly nutmeg
• some oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

low in FODMAPS, well tolerated

Dice the cooked ham. Peel and slice the carrots. Peel the kohlrabi and cut into small cubes. Wash the spring onions and slice them into rings (only the green part is low in FODMAPs). Wash the Chinese cabbage and cut them into strips. In a large pot, fry the cooked ham with a little oil. Add the carrot slices and kohlrabi and fry briefly. Add the Chinese cabbage and the spring onion rings and top up with chicken stock. Stir everything well and then add the spelt. Add marjoram and a little salt and pepper to taste. Bring to a boil briefly, then reduce the heat. Simmer for about 30 minutes. Season to taste with salt, pepper, and, if you like, nutmeg.