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Provence-Style Spelt with Squash Soup and Black Truffle

A sophisticated vegetarian dish featuring tender spelt, roasted spaghetti squash, velvety nutmeg squash purée, and aromatic black truffles.

VegetarianHealthyTruffleSquashSpeltProvence
Estimated Nutrition
Calories
713.6
kcal / serving
2854.2 kcal total
Carbs
80.9g
per serving
323.5 g total
Fat
34.7g
per serving
138.6 g total
Protein
19.6g
per serving
78.4 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
40
g
Butter
Unsalted
40
g
Parmesan
Grated, or vegetarian alternative
40
g
Pecorino
With black peppercorns, thinly sliced
GrainsCereals
400
g
Spelt
Fine Provence variety
Liquids
2
l
Vegetable Stock
Hot; chicken stock alternative for non-vegetarians
50
ml
White Wine
Dry
NutsSeeds
1
1
Salt
To taste
1
1
Black Pepper
Freshly ground, to taste
1
sprig
Thyme
Leaves only
1
clove
Garlic
Crushed
OilsFats
5
tbsp
Olive Oil
Divided use
Other
50
g
Black Truffle
Peeled, flesh and peelings crushed with a fork
Vegetables
1
piece
Spaghetti Squash
Cut in half lengthways
300
g
Nutmeg Squash
Peeled and roughly chopped
300
g
Rond De Nice Squash
Peeled and sliced into 1cm half-moon shapes
1
piece
White Onion
Finely chopped
300
g
Butternut Squash
Peeled, seeded, and chopped
4
handful
Purslane Leaves
Washed and drained

Method

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