This is a hearty winter soup with quite a bit of surprising sweetness from the squash and carrots. This utilizes the ancient grain spelt. Spelt originated "in the Near East more than 8,000 years ago." It is a "relative of durum wheat," "chewy and nutty, making it perfect for soups and pilafs." Enjoy!
Ingredients:
1 cup spelt
1 tbsp olive oil
3 links (3 oz each) sweet Italian sausage, casings removed (NOTE: We used veggie sausage, and not Tofurkey. I'll go back and look at the brand we bought and update the blog later. I am not a fan of fake meats in general as I don't like texturized soy protein, soy protein isolate, etc) This brand did not include those ingredients. I used the pack of four sausage links.
2 cups peeled and cubed butternut squash (cut into 1 inch pieces) (we utilized pre-cut squash from our grocery, life saver!)
1.5 cups peeled and sliced carrots cut into one inch pieces
1.5 cups peeled and sliced parsnips cut into one inch pieces
1 large onion, diced
3 cloves garlic, chopped
1 tbsp chopped fresh thyme
4 cups low-sodium chicken broth (NOTE: we used vegetable broth!)
3/4 tsp salt
1/4 tsp black pepper
Directions:
*Soak spelt in cold water OVERNIGHT. Drain and set aside.*
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 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.
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| Cooking the veggies and "sausage" first. |
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| Adding the broth before allowing it to simmer. |
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| The finished product! We are making this again on Thursday. As I stated before, hearty, sweet, warming...perfect for all the snow we've been having! |
4 comments:
Did you rip it out of a Fort Wayne, Indiana magazine??? I looked through the Jan 2014 issue and saw the picture of the soup. When I went to see the recipe, those pages had been ripped out! I was bummed and glad to find the recipe here. Thank you.
I'm in Denver, but I do travel a lot...it very well could have been me (in which case, my apologies!) :)
Thanks for posting...Im also trying to find the recipe again... I do cook veggies longer and use 3/4 lb ground sausage.... also it uses the seasoning coriander seed....
Cindy
I just found the recipe!
http://www.familycircle.com/recipe/winter-vegetable-and-spelt-soup/
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
Soak spelt in cold water overnight. Drain and set aside.
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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