Soup for the soul...

This week we have another fantastic recipe from Joanne Flanagan using Spelt Grain. 

Spelt is a an ancient grain that is high in fibre, protein and vitamins. It is lower in gluten than traditional wheat but not gluten free. It makes a great rice alternative and can be used in risotto.

Jo has created this hearty winter soup to warm up your insides on these cold nights. This has been paired with her home made flat bread.

Lamb, Veg and Spelt Grain Soup

Ingredients:
2 teaspoons extra virgin olive oil
2 large lamb shanks
1 large brown onion, finely chopped
1 carrot, peeled, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
2 teaspoons cumin seeds, crushed
2 teaspoons brown mustard seeds
2 teaspoons smoked paprika
1 teaspoon ground coriander
400g can diced tomatoes
1 cup of spelt grain (or pearled barley)
500ml (2 cups) beef stock
Up to 2 cups of water to just cover shanks in your pot or slow cooker
1 cup of chopped kale
Natural yoghurt, to serve (optional)
Method:

1. If used a heavy based pot preheat oven to 180C.
2. Brown onion and shanks in a heavy based pot or multi-cooker (my slow cooker has a searing option).
3. Add carrots and celery, garlic and spices.
4. Add tomatoes, stock and spelt.
5. Cook for approx. hours in the oven or/ 4 hours on high slow cooker setting.
6. Remove lamb shanks, trim and dice meat and return to the pot.
7. Add kale and cook until softened, approx. 15 – 20 mins.

Serve in soup bowls with a dollop of yoghurt and some warm flat bread.

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