Winter vegetable soup with spelt grains

Ingredients for 5 servings:

• 300 g celeriac
• 3 m.-large parsley root(s)
• 2 large carrots
• 1 fennel bulb(s)
• 1 small leek(s)
• 1 garlic clove(s)
• ½ onion(s)
• 1 cm ginger root
• 1 tbsp oil
• 1,500 ml vegetable broth
• 1 tsp salt
• 2 sage leaves
• 50 g spelt grains
• 2 basil leaves
• 1 pinch of nutmeg, freshly grated
• e.g. Parmesan, grated
• Parsley

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

(vegetarian)

First, soak the spelt grains in a little water overnight. The next day, boil them for 10 minutes and let them swell for 20 minutes. Peel the vegetables, if necessary. Otherwise, clean and cut everything into small cubes. Heat the oil, sauté the diced onion and garlic. Add the diced ginger and all the prepared vegetables and roast briefly. Pour in the stock and stir well. Add all the spices and herbs, except the parsley and basil, and simmer the mixture on low heat for about 30 minutes. Just before serving, add the cooked spelt grains, season to taste, and add the finely chopped parsley and basil. Ladle the soup into bowls and sprinkle with Parmesan cheese.