Spelt soup with kale, chickpeas, and mushrooms
Instructions
Peel the shallot, slice it thinly, and place it in a pan with a few tablespoons of oil, a sprig of rosemary, and the peeled and diced potatoes.
Cook for a few minutes to bring out the flavors, then add the tomato paste and chickpeas and cook for 5 minutes, adding a little water.
Add the spelt, season with salt and pepper, and continue cooking for about 25 minutes, gradually adding hot water (or broth). (Add hot water or broth a little at a time; this way, you can adjust the soup’s consistency to your personal taste.)
Meanwhile, prepare the mushrooms: tear them into pieces by hand and place them in a baking dish, then season with 2–3 tablespoons of oil, the crushed garlic, 2–3 tablespoons of soy sauce, a pinch of pepper, and the paprika.
Stir to coat and bake in a preheated oven at 200°C for about 15–20 minutes, or until golden brown.
When there are 5 minutes left in the soup’s cooking time, add the black cabbage cut into strips; stir and cook until done.
Serve the soup hot with the oven-roasted mushrooms.
