Spelt soup

For 4-6 people: 250 g carrot, 1 onion, 1 spelt 1 celery stalk, 1 potato, marjoram, 1 clove of garlic, 200 gr of chopped tomatoes, 2-3 tablespoons extra virgin olive oil, salt, 1 tablespoon of chopped parsley, 1/3 cups vegetable broth, toasted bread croutons.
(Note: spelt wrong soaked for at least 12 hours before cooking, preferably with a piece of kombu seaweed)

Prepare a mixture with carrot, onion, celery, garlic and Marjoram. Cook in a tablespoon of oil. Add the chopped tomatoes and cook for 5 minutes. Add the vegetable broth, diced potato, barley and continue cooking over low heat and outdoor pot for about 40 minutes (or even longer than one hour, if you use spelt). Season with salt, and check that the soup remains the right density.
Sprinkle with the parsley, distributed in holsters and served with olive oil and Croutons to add to taste.