Winter Wheat Soup Recipe
- 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
- 2 tablespoons coarse salt
- 1/2 cup (10 g) cilantro leaves
- freshly ground black pepper, to taste
- 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.
