Winter Wheat Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 13 cups (3.2 liters); 6 main-course servings
- freshly ground black pepper, to taste
- 2 tablespoons coarse salt
- 1 cup (210 g) wheat berries or spelt
- 1 large carrot, peeled, halved lengthwise, and cut across into thin slices
- 2 medium parsnips, peeled, cut in half lengthwise and then across into 1/4-inch (.5-cm) slices
- 1 medium turnip, peeled and cut into thin wedges
- 2 large leeks, white part only, split in half lengthwise, washed well, and cut across into thin slices
- 1 medium sweet potato, peeled and cut into 1/2-inch (1-cm) cubes
- 3 medium ribs celery, peeled and cut across into thin slices
- 1/2 cup cup (40 g) celery leaves, coarsely chopped
- 1/2 cup (10 g) cilantro leaves
- Carbohydrate 48 g(16%)
- Fat 1 g(2%)
- Fiber 9 g(38%)
- Protein 6 g(12%)
- Saturated Fat 0 g(1%)
- Sodium 471 mg(20%)
- Calories 210
My Cozy Winter Wheat Soup Adventure
As a busy working mom, finding time to cook a nourishing and delicious meal can sometimes feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present mountain of laundry. But even amidst the chaos, I crave comfort food that warms me from the inside out. That's where this Winter Wheat Soup comes in. It's a simple recipe, yet the results are surprisingly sophisticated and utterly satisfying.
I discovered this recipe while browsing through a cookbook I'd picked up at a used bookstore. The title, "Soup: A Way of Life," intrigued me, and I'm so glad I gave it a try. The beauty of this soup lies in its simplicity. There's no need for fancy ingredients or complicated techniques. Just hearty vegetables, wholesome wheat berries, and a touch of fresh herbs. It's the kind of recipe that encourages experimentation. I often swap out some of the vegetables based on what's fresh and in season at my local farmer's market. Sometimes I add a bit of diced potato for extra creaminess, or a handful of spinach for extra nutrients.
The process of making this soup is incredibly therapeutic. The aroma of simmering vegetables fills the kitchen, creating a warm and inviting atmosphere. It's a moment of pause in the otherwise frantic rhythm of my day. I love the way the vegetables soften and meld together, creating a rich and flavorful broth. The wheat berries add a wonderful chewiness, and the fresh herbs provide a bright and herbaceous finish. I often make a large batch on a weekend, allowing me to have quick and healthy lunches throughout the week.
More than just a meal, this soup is a symbol of nourishment and self-care. In a world that often demands so much of us, finding time to cook a comforting and healthy meal is an act of self-love. It's a reminder that even amidst the busyness of life, we deserve to take a moment to nurture our bodies and souls. And this Winter Wheat Soup is the perfect vehicle for that.
Tips and Variations:
- Customize your vegetables: Feel free to experiment with different root vegetables like turnips, carrots, parsnips and sweet potatoes based on what you have on hand.
- Add protein: For a heartier soup, add cooked lentils or chickpeas.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Make it creamy: Blend a portion of the soup for a creamier texture.
- Garlic Broth: If you are using a garlic broth it should add a nice subtle flavor that complements the other ingredients.
This Winter Wheat Soup is a testament to the power of simple ingredients and mindful cooking. It's a recipe that nourishes not only the body, but also the soul. So, take a deep breath, find a moment of peace, and enjoy the warmth and comfort of this delightful soup.
I encourage you to try this recipe and make it your own. Let me know in the comments how you customized your soup. Happy cooking!
Step-by-step
- In a medium stockpot, bring the wheat berries and 13 cups (3.25 liters) water to a boil [for added flavor, replace some or all of the water with Garlic Broth].
- Lower the heat and simmer, partially covered, for 50 minutes, or until the wheat berries are almost cooked through, but not mushy.
- Stir in the carrot, parsnips, turnip, and leeks. Return to a boil.
- Lower the heat and simmer, uncovered, for 10 minutes.
- Stir in the sweet potato and celery. Simmer for 10 more minutes.
- Stir in the celery leaves and salt. Simmer for 1 minute.
- Add the cilantro and simmer for 1 minute.
- Season with pepper.
