lemon and basil soup

Prepare the soft spelt grains according to package instructions.

Wash, dry, and when necessary peel the vegetables before chopping. Place the butter and olive oil in a pot and melt together over a medium heat. Add the chopped leek and carrots, and leave to cook for 3-5 minutes.

Peel and dice the garlic before adding it to the pot. Now season with the salt, pepper and Herbs des Provence.

Pour in the vegetable broth and simmer for ca. 15-20 minutes, or until the carrots become softer. Reduce the temperature and add in the peas, zucchini, lemon zest, lemon juice, and soft spelt grains. Cook the soup for another 3-4 minutes before removing from the stove. Serve the soup with fresh basil and lemon wedges.