This is a tasty and healthy recipes to make Monks’ cereal soup
© Marie Chioca
Practical information
- Total time: 70 min
- Preparation time: 70 min
- Number of people: 6
- Difficulty: Medium
- Cost: Economical
- Type: Flat
- Category: Soup
- Nutritional criteria: Anti-cholesterol, Antidiabetes, Antioxidant, Rich in iron, Rich in fiber, Gluten-free, Lactose-free, Egg-free,
Preparation
- The day before, soak the spelled (or oats, or barley) and beans.
- On D-day, drain well and discard the soaking water.
- Mince the onions, leeks, celery and carrots. Brown in a very large saucepan with olive oil until the juices brown.
- Add the well-drained grains and legumes, water, bay leaf, cloves, cilantro and split peas.
- Simmer about 1 hour after resuming boiling, stirring occasionally, until the soup has thickened and become creamy. At the end of cooking, salt, then add the cheese off the heat and serve immediately.
- Recipe from the book I would make a soup by Marie Chioca, Living Earth editions
Economical and nutritious, this soup is very interesting from a nutritional point of view thanks to the association of cereals and legumes. Although vegetarian, this monk’s soup is a complete dish rich in protein, fiber, vitamins and minerals. Perfect for keeping the form at the beginning of autumn.
