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Grain Soup Soupe d'epeautre #TastesofProvence @CocoaandLavender

Soupe d'épeautre

A Provençal equivalent to Mom's homemade chicken noodle soup. This hearty vegetable and petit épeautre soup will surely satisfy even the hungriest of appetites.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Soup
Cuisine French, Provencal
Servings 4 people


Soupe d'épeautre

  • 3 tbsp Extra virgin olive oil
  • 1 Vidalia onion
  • 2 Celery stalks
  • 1 leek white and light green part only
  • 4 medium carrot
  • 1 cup épeautre (may substitute wheat berries or farro)
  • 1 12 oz can cannellini beans drained and rinsed
  • 1/2 cup tomato purée
  • 1 tsp Salt
  • Freshly ground black pepper
  • 4-6 cups chicken broth, vegetable broth, water or a combination
  • 3 cups sliced kale loosely packed
  • 1 cup frozen green peas
  • 15-20 fresh basil leaves cut into slivers
  • extra virgin olive oil for garnish
  • Parmigiana-Reggiano, for garnish

No-nead Bread

  • 3 cups bread flour
  • 1/4 oz yeast (not rapid rise) 2 1/4 teaspoons
  • 1 tsp kosher or sea salt
  • 1 1/2 cup warm water
  • Olive oil spray


Preparing the soup

  • Chop the onion.
  • Slice the celery lengthwise and then cut into a quarter-inch dice.
  • Slice the leek lengthwise in quarters and then slice crosswise.
  • Slice the carrots lengthwise in quarters and then cut into quarter-inch dice.
    Grain Soup recipe @CocoaandLavender
  • In a soup kettle, heat the olive oil over medium-high heat.
  • Add the onion, celery, leek and carrot.
  • Cook, stirring occasionally, until soft and light golden brown – about 10-12 minutes.
  • Add the tomato purée and cook 2 minutes, or until it darkens slightly.
  • Add the épeautre, beans, salt and pepper, stirring to mix well.
  • Add 4 cups broth, bring to a boil, then lower the heat and let the soup simmer gently for 20 minutes.
  • Add the kale and simmer an additional 20 minutes.
  • Add the peas, stirring to combine, and continue to cook for another 20 minutes, adding between 1 and 2 cups of broth or water as necessary to keep the soup from getting too dry.
  • Just before serving, add the basil and stir.
  • Divide evenly between 6 warmed soup bowls, drizzle with olive oil and top with slivers of Parmigiana-Reggiano.

Making the bread

  • First thing in the morning, mix the flour, yeast, salt and water in a large bowl.
  • It will be a raggedy, sticky dough.
  • Cover the bowl with plastic wrap and put in a warm, draft-free place for the day (I turn on the oven for a minute and then turn it off, and I put the bread in the slightly warm oven for the day, especially useful for those who live in drafty antique houses).
    Grain Soup recipe @CocoaandLavender
  • When you get home from work - or at least 8 hours later – put the empty Dutch oven with lid in the oven and pre-heat the oven to 450ºF (if you’ve used the oven to rise the dough, make sure you take it out before pre-heating it!).
  • Spray a cutting board with olive oil spray and turn the dough out onto the board. Fold it once or twice and then let it rest, in a covered bowl, for 30 minutes while the oven pre-heats.
  • After 30 minutes, the Dutch oven will be very hot.
  • Carefully remove it from the oven and take off the lid.
  • Scoop up the dough, keeping the seam side down and drop it into the hot Dutch oven.
  • The dough will hiss as it hits the hot surface.
  • Using pot holders, shake the kettle from side to side to even out the distribution of the dough.
  • Return the cover to the pot and place in the oven to bake.
  • After 30 minutes, remove the lid and bake an additional 15 minutes uncovered until perfectly browned on top.
  • Turn bread out onto a rack and let cool at least 15 minutes before slicing.
Tried this recipe?Let us know how it was!