Creamy spelt and mushroom soup

This is a very filling and indulgent out and is perfectly healthy. The more cooked spelt is added to this soup, the thicker and silkier it will be.

Serves 2


  • 100-200g spelt
  • 300-500ml water
  • Handful of dried mushrooms
  • 1 shallot, finely chopped
  • 2 cloves of garlic, sliced
  • 1/2 teaspoon of ground cumin
  • 1/4 teaspoon of ground turmeric
  • 2 slices of stale bread
  • Juice from 1 lemon
  • 200g wild mushrooms - we used a section of porcini, chanterelle and girolle
  • Chopped parsly to decorate
  • Truffle oil to drizzle


Start by cooking the spelt – just add it to a pan with the water and dried mushrooms and bring to boil
Simmer for 30 minutes until the spelt is really soft, leave to one side without straining
Fry the shallot off in a little oil with a pinch of salt until golden
Add the spices along with the garlic
After one minute, add the mushrooms (you may want to reserve 1-2 for decoration and fry off just before service)
Add fry until they are starting to colour
Pour in the spelt and all the liquid
Simmer until everything is completely soft
To make the croutons, just cube the bread and combine with a little oil and a large pinch of salt
Either bake at 200C or fry in a pan until golden and squeeze a little of the lemon juice all over them
Serve the croutons on top of the soup with the chopped parsley and a drizzle of truffle oil