At the beginning of the year, I decided to clear out my kitchen cabinets of the supplies sitting in them. For us, it’s mainly various groats, grains, beans, and lentils. At the bottom of the drawer, I found spelt berries and needed to think about how to use them. Since whole grains take a long time to cook, I soaked them overnight, and the next morning I cooked them in salted water. It took about 30 minutes. I used half of the grain for soup, and the rest is still waiting for its day, but I’m already thinking about a mushroom spelt risotto. 

I used a recipe for spelt soup from the book “Soups” by Annie Bell. I made a vegetarian version with the addition of smoked paprika. This is not a soup for lovers of delicate broths or creams. It’s rather a substantial, thick, and very filling soup, ideal for winter days. Definitely better the next day, after it’s had time to sit. 

Spelt Soup

3 tablespoons olive oil

1 onion, finely diced

2 garlic cloves, pressed through a garlic press

1 allspice berry

1 bay leaf

1 tablespoon ground sweet paprika

1/2 teaspoon smoked paprika (optional, but worth adding)

1 teaspoon ground cumin

pinch of chili flakes (optional)

1 large carrot, finely diced

300g savoy cabbage (small head or 1/2 large), finely shredded

5 tablespoons diced canned tomatoes

1.5 liters stock (I used vegetable)

1.5 cups cooked spelt 

handful of chopped fresh parsley

1 tablespoon dried oregano

for seasoning: salt, pepper, soy sauce

Sauté the onion in olive oil over very low heat until it softens, about 10 minutes, stirring frequently.

Add the garlic, allspice, bay leaf, and ground cumin. Sauté for another minute.

Add the tomatoes and ground paprika. Sauté for 5 minutes, stirring frequently.

Add the cabbage, carrot, and stock. Bring to a boil, reduce heat, and cook until the cabbage softens. For me, this took about 20 minutes. 

After 15 minutes of cooking the cabbage, add the cooked spelt.

Season with soy sauce or salt and pepper. After turning off the heat, add the parsley.

Enjoy!