A Classic Pub Soup, Reimagined
Spelt Ale and Cheese Soup combines deep savoury notes with a creamy, smooth finish. The spelt gives body and texture, while the ale adds richness that balances the tang of melted cheese.
Why It Works
It’s cosy, filling, and quick to make. The nutty grains of spelt thicken the soup naturally, making it creamy without heavy cream. Ideal for chilly evenings or an easy lunch with crusty bread and butter.
Spelt Ale and Cheese Soup
Description
A comforting, pub-style soup made with nutty spelt, creamy cheese, and a splash of ale for depth. Rich, hearty, and ready in under an hour.
Ingredients
Instructions
Sauté base:
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In a large saucepan, melt butter and cook onion, garlic, carrot, and celery for 5–7 minutes until soft.
Add spelt and ale:
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Stir in spelt, then pour in the ale. Simmer uncovered for 5 minutes to reduce slightly.
Add stock:
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Pour in vegetable stock and simmer for 25 minutes until spelt is tender.
Add milk and cheese:
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Lower the heat, stir in milk, mustard, and grated cheese until melted and smooth.
Season and serve:
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Taste and adjust with salt, pepper, and paprika. Garnish with chives or parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 9g45%
- Cholesterol 38mg13%
- Sodium 620mg26%
- Potassium 440mg13%
- Total Carbohydrate 34g12%
- Dietary Fiber 5g20%
- Sugars 6g
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- For a vegan version, use vegan cheese, olive oil, and plant milk.
- Pale ale gives a light taste; use dark ale for deeper flavour.
- Leftovers keep well for 3 days in the fridge — reheat gently.
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