Burnt vegetarian green spelt soup

Ingredients for 4 servings:

• 2 carrots, fresh
• 1 m.-large onion(s), white
• 2 cloves garlic
• 1 leek(s)
• 3 stalk(s) Celery
• 2 tbsp olive oil
• salt and pepper
• 80 g green spelt meal
• 750 ml vegetable stock
• 1 sprig(s) of thyme
• 1 bay leaf, dried
• 2 beefsteak tomatoes
• 50 g Parmesan, grated

Instructions

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

Clean, peel, wash, and finely dice the carrots. Peel and finely dice the onion and garlic clove. Clean and wash the leek and slice it into thin rings. Clean and wash the celery, remove any tough strings from the outside, and slice the stalks. Heat the oil, fry the green spelt meal, then add the vegetables and sauté for about 5 minutes. Pour in the stock, add the thyme sprig and bay leaf, and simmer for about 30 minutes, then season with salt and pepper. Briefly soak the beef tomatoes in hot water (do not boil). Peel and deseed the tomatoes, and chop the flesh. Stir into the soup along with the grated Parmesan cheese. Finally, remove the thyme sprig and bay leaf.