Pumpkin minestrone
If you want a balanced dish with vegetables, then try our pumpkin minestrone recipe .
1. Pour 50 cl of water in a pot. Salt and pepper. Bring to a boil and add the spelt. Cook for 1 minute. Remove from heat and cover. Let rise.
2. Remove the skin and stringy part of the pumpkin. Cut the flesh into cubes. Wash the celery stalks and then cut into sections. Peel the carrots and cut into cubes. Wash and slice the leek. Blanch the tomatoes, peel, seed and dice. Peel and slice the onions and garlic.
3. Dissolve the vegetable bouillon cube in 50 cl of hot water. Drain the chickpeas.
4. Heat oil in a pan and fry the onions. Pour into the pot with the spelt. Add the vegetables, chickpeas and garlic. Moisten with the bouillon cube. Salt and pepper. Cook for 30 minutes.
5. Sprinkle with a dash of lemon juice, and divide the soup into 6 bowls. Sprinkle with chopped parsley and serve with croutons.
Photo credit: Sucré Salé
