SPELT SOUP
450 g spelt
3 tbsps extra virgin olive oil
1 medium onion chopped
2 garlic cloves chopped
1 fresh rosemary sprig chopped
300 g plum tomatoes, peeled and diced
Pinch of fennel seed
1ltr chicken stock
Salt and pepper to taste
1
Boil the spelt in plenty of water for 20 minutes, then drain. In a large saucepan warm the olive oil over a warm heat. Add the onion, garlic and rosemary and fry gently, stirring frequently until the onion is transparent, about 5 minutes. Add the spelt, tomatoes, fennel seed and stock. Bring slowly to the boil,lower the heat, season with salt and pepper and simmer gently for about 45 - 50 minutes until the soup thickens slightly. Serve hot.
