Mild Soups

For the mild sweet soup, boil barley meal with milk, anise and salt, simmer at low temperature for 20-25 minutes. Add banana, beat the whole thing with a blender.

Mix the rosehip pulp with the apple juice and stir in. Sprinkle with cinnamon. Season with maple syrup or honey if desired.

For the mild salty soup, rinse carrots, remove peel and dice. Rinse celery, remove ends, clean and dice.

Heat the oil in a saucepan, sauté the vegetables and green spelt briefly, pour in the vegetable soup. Cook at low temperature for about 20 minutes, stirring occasionally. Season heartily with the spices.

Tip: Stock up on a range of high-quality spices – it pays off, and not just for the mild soups.

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