Spelt and pulses soup

  1. 400g Demetra spelt and pulses soup
  2. 500g water or broth
  3. Extra virgin olive oil, salt, pepper

  • Mix water and soup in a saucepan and bring to a boil. From time to time stir the ladle to avoid hanging and adjust the taste with salt. Season with extra virgin olive oil and pepper. Serve hot. Possibility to supplement with bread croutons.

Products in this recipe