Vegetable soup with einkorn wheat

Huile d'olive de Provence – olives maturées PDO
Mature flavour
Soupe de légumes et petit épeautre
Photo credit: Céline de Cérou
A PDO
Preparation
15 min
A PDO
Cooking time
45 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Starter Main course Vegan Vegetarian

Ingredients

A PDO
For 4 personnes
  • 3 carrots
  • 1 leek
  • 2 turnips
  • 1 onion
  • 1 celery stalk
  • 200 g made from einkorn wheat from Haute-Provence
  • 3 c. à soupe Provençal olive oil – ripened olives PDO
  • Salt (pepper)

Tip

For this recipe for vegetable and einkorn wheat soup, we recommend a Provençal olive oil – PDO ripened olives (ripe flavour) – for its notes of black olives, candied fruit, forest floor and/or toasted bread.   You could just as easily choose other olive oils from the same flavour family, such as the PDO olive oil from Aix-en-Provence – made from ripe olives, the PDO olive oil from the Vallée des Baux-de-Provence – ripened olives – and the “ripened flavour” olive oils from France.

Instructions

  • Leave the einkorn wheat to soak in cold water whilst you prepare the rest of the recipe.

  • Wash and peel the carrots and the turnip. Cut them into small cubes.
  • Wash the leek and the celery stalk, then slice them into rounds.
  • Peel and finely chop the onion.

  • Gently fry the onion in a casserole dish with 1.5 tablespoons of olive oil, add the carrots and celery, fry for a few minutes, then add the sliced leek and the turnip. Cover with water, season with salt and leave to simmer for 45 minutes. Twenty minutes before the end of the cooking time, add the einkorn wheat.

  • Check that the einkorn wheat is cooked, then serve hot with 1.5 tablespoons of olive oil.

Tip

For this recipe for vegetable and einkorn wheat soup, we recommend a Provençal olive oil – PDO ripened olives (ripe flavour) – for its notes of black olives, candied fruit, forest floor and/or toasted bread.   You could just as easily choose other olive oils from the same flavour family, such as the PDO olive oil from Aix-en-Provence – made from ripe olives, the PDO olive oil from the Vallée des Baux-de-Provence – ripened olives – and the “ripened flavour” olive oils from France.
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.

If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence –  olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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