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Winter Vegetable and Spelt Soup

Winter Vegetable and Spelt Soup

Nutrition Facts
  • cal. (kcal) 277
  • Serving size: 6
  • Soak: overnight
  • Prep: 20 mins
  • Cook: 45 mins
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by 5 people
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Ingredients

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  • 1 cup spelt (such as Bob's Red Mill)
  • 1 tablespoon olive oil
  • 3 links (3 oz each) sweet Italian sausage, casings removed
  • 2 cups peeled and cubed butternut squash (cut into 1-inch pieces)
  • 1 1/2 cups peeled and sliced carrots (cut into 1-inch pieces)
  • 1 1/2 cups peeled and sliced parsnips (cut into 1-inch pieces)
  • 1 large onion, diced
  • 3 cloves garlic, chopped
  • 1 tablespoon chopped fresh thyme
  • 4 cups low-sodium chicken broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

  1. Soak spelt in cold water overnight. Drain and set aside.
  2. In a large lidded pot, heat olive oil over medium heat. Add sausage, breaking up with a wooden spoon. Cook 8 to 10 minutes, until browned. Stir in butternut squash, carrots, parsnips, onion, garlic and thyme. Cook 5 minutes, stirring occasionally. Add chicken broth, 1 cup water and spelt. Bring to a boil. Reduce heat to a simmer and cook, covered, for 30 minutes or until spelt is tender. Stir in salt and pepper.

Nutrition Information for Winter Vegetable and Spelt Soup

PER SERVING: 277 cal., 9 g total fat (2 g sat. fat), 12 mg chol., 623 mg sodium, 41 g carb. (7 g fiber), 11 g pro.

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