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Soupe de petit épeautre aux légumes et saucisse de morteau
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Ingredients
- 150 g de petit épeautre
- eau (2 fois le volume du petit épeautre dans la casserole) et 1000 g pour le bouillon
- sel
- 150 g d'oignons, coupés en quatre
- 130 g de poireau, en rondelles
- 2 c. à soupe d'huile d'olive
- 250 g de carottes, coupées en rondelles
- 75 g de céleri branche, coupé en tronçons (feuilles ciselées et réservées)
- poivre moulu
- 1 saucisse de Morteau cuite (env. 500 g)
- Nutrition
- per 1 portion
- Calories
- 3001 kJ / 723 kcal
- Protein
- 27 g
- Carbohydrates
- 32 g
- Fat
- 52 g
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