Servings:
4
Prep time:
20
Cooking time:
60
INGREDIENTS
- - 500 g of pumpkin
- - 1 cauliflower
- - 80 g of spelt
- - 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
INSTRUCTIONS
- 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.
- 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.
- Saute until browning the garlic with 2 tablespoons of olive oil. Remove the garlic and add the previously grated ginger, stirring carefully.
- Check the density of the soup, correcting it with a little water, season with olive oil with ginger and parsley.
