Spelt soup

Ingredients for 2 servings:

• 50 g spelt flour, coarsely ground
• 1 tbsp butter
• 1 m.-sized onion(s)
• 1 liter of water
• 1 vegetable stock cube
• 2 tsp vegetable broth, clear
• 2 m.-large carrot(s)
• 2 m.-large mushrooms
• 2 spring onions
• pepper
• marjoram
• possibly galangal
• 1 egg(s), if necessary
• possibly herbs, fresh
• some cream, maybe

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with vegetables, wholesome and delicious

Briefly sauté the spelt flour (preferably coarsely grind it yourself in a grain mill if you have it) in melted butter, then immediately add the diced onion and sauté. Then deglaze with 1 liter of water. Add the stock cubes and stock powder. When the stock boils, add the finely chopped carrots and cook for about 4 minutes, then add the mushrooms and cook for another 1 minute. Season to taste with pepper and marjoram, or if you like, you can add galangal. Add the spring onions to the soup at the very end or sprinkle them fresh over the soup. You can also beat in 1 egg or add a little cream. Add fresh herbs and perhaps parsley. This basic recipe can be expanded as desired. According to Hildegard von Bingen, it is very healthy and digestible.