Organic spelt and veggie broth

Recipe from: 3/1/2004
vegetarian, recipes, soup

Ingredients 16
Servings 4
Time 15 minutes

Ingredients

  • 1.50
    Litres
    water
  • 45
    ml
    vegetable stock powder
  • 2
    leeks, cut into thirds
  • 1
    onion, peeled and sliced
  • 2
    celery stalks, cut into chunks
  • 1
    sweet potato, peeled and sliced
  • 2
    baby marrows, trimmed and sliced on the slant
  • 65
    ml
    flat-leaf parsley, chopped
  • 1
    stalk fresh lemongrass
  • 5
    ml
    saffron
  • 2
    pieces dried galangal
  • 250
    g
    organic spelt fusilli pasta, cooked al dente
  • 250
    ml
    canned chickpeas
  • dash of fructose
  • 15
    ml
    soya sauce
  • sea salt
 

Method

20 minutes
 
Spelt is a strain of wheat that is ground into flour and used to make pasta.
Bring water to the boil and stir in stock powder.
Add vegetables, parsley, lemongrass, saffron and galangal (a type of ginger); and simmer over low heat until veggies are cooked but still firm.
Add cooked pasta and chickpeas.
Stir in fructose and soya sauce and season.
 

Read more on: starch  |  vegetarian  |  health  |  recipes
 

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