100g of spelt
100g pinto beans (soaked at least 24h)
1 carrot
white mushrooms
olive oil
parsley
nutritional yeast
vegetable bouillon
- boil the spelt and the beans in 750ml-1l of bouillon (the bouillon that I used was made with 1 potato, 1 carrot, 2 pieces of garlic, 5cm of kombu and some tamari sauce, boiled for 45 minutes)
- cut the carrot in "stripes" and chopp the mushroom
- fry it in a pan with a little of oil (medium-low heat)
- add the vegetables to the soup when the spelt and the beans are ready (30-40 minutes)
- garnish with some chopped parsley and nutritional yeast
