Vegan cheese and leek soup with green spelt

Ingredients for 4 servings:

• 100 g green spelt meal
• 2 stalk(s) leeks
• 1 onion(s)
• 2 cloves garlic
• 300 ml plant-based cream (Plant Cream Cuisine)
• 1 liter vegetable broth
• 2 tbsp sugar
• 4 tbsp nutritional yeast
• 1 tbsp soy sauce
• 1 tsp sweet paprika powder
• 1 tsp thyme
• 2 tsp nutmeg
• salt and pepper

Instructions

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

vegan, dairy-free

Briefly sauté the green spelt groats in oil until they smell nutty, then bring to a boil in 500ml of vegetable stock. Cover and let swell in a pot on the switched off stovetop for 30-40 minutes until they reach a pleasant consistency (some prefer a firmer bite, others softer). Then strain and set aside. Dice the onion and sauté in oil in a pot until translucent. Wash the leek thoroughly, halve it, and cut it into half rings, then add it to the onion. Press the garlic cloves through a press and add them as well. Sauté everything briefly until the leek collapses. Then add 2 tablespoons of sugar and let it caramelize briefly. Finally, deglaze everything with 500-600ml of vegetable stock and simmer for 12-15 minutes. Then add the plant-based cream, paprika, nutmeg, and thyme and let it simmer/infuse for another 5 minutes on the switched off stovetop. When the soup has stopped boiling, stir in the soy sauce, green spelt meal, and nutritional yeast flakes, and season with salt and pepper to taste. If you prefer a creamier soup, add more plant-based cream; if you prefer a thinner soup, add more broth, depending on your taste.