- 150g spelt
- 500g asparaguses
- 1 onion
- 1 carrot
- 1 celery rib
- parsley and basil, chopped
- salt, pepper, extra virgin olive oil
- grated cheese
Sauté chopped onion, carrot, celery, parsley and basil. Add washed spelt and fill with salted water.
Boil for about 20 minutes.
Clean asparaguses, cut potatoes to pieces and add to soup.
Boil for 20 minutes more or until potatoes are tender. Dust with grated cheese and pour oil before serving hot.