- 500 g of pumpkin
- 1 cauliflower
- 80 g of barley
- 2 stalks of celery
- 1 carrot
- 1 onion
- 40 g of candied ginger
- 1 hot pepper
- 1 clove of garlic
- 1 teaspoon of chopped parsley
- 6 sage leaves
- Extra-virgin olive oil
- salt
PREPARATION:
1 Chop together with the carrot, the celery, onion, red pepper and sage. Pour into a saucepan for soups with 3 tablespoons of olive oil and fry over a low heat for 15 minutes.
2 Reduce the pumpkin into cubes and the cauliflower into small florets. Add them to the pan and cook for 5 minutes, then add the spelt and after a few minutes, 1.2 l plenty of hot water. Add salt and simmer for 35 minutes.
3 Saute until browne the smashed garlic with 2 tablespoons of olive oil. Lift up the garlic and add the previously grated ginger, stirring carefully.
4 Check the density of the soup, correcting it with a little water, season with olive oil with ginger and parsley.
INFO:
Course - first
Servings - 4 people
Difficulty - Easy
20 minutes preparation
60 minutes of baking
230 kilocalories
Suggestion:
In order to mitigate the spicy taste choose a soft and fruity wine, with the right alcohol content: Curtefranca Bianco, where the entire Chardonnay leaves its mark and gives its fragrance.
