1. Roast the garlic cloves briefly with the spelt rice and mix with some of the soup. Add the diced carrot, cook over a low flame and leave to simmer until the spelt rice is soft. Add more soup whenever required. Add the vegetables and leek, stir in and leave to cook for a few more minutes. Season well and finally, mix in the sour cream.
2. Sprinkle the roasted pumpkin seeds over the top and add a few drops of Steirerkraft pumpkin seed oil to finish.
Instead of fresh vegetabels you can also use frozen vegetables.
This dish is ideal for people who suffer from histamine intolerance.Print recipe
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