Allow the spelt grain to soak for 4-6 hours. Finely chop the white spring onion bulbs. Set the spring onion stalks to one side for now. Cut the carrots into wheels and finely chop the pepperoncino after removing any pips. Cut the garlic into thin slices. Heat the olive oil and lightly braise the pepperoncino, garlic and spring onion bulbs. Add the carrots, tomatoes, stock, bay leaf and drained spelt grain. Allow to simmer for an hour on a medium heat with the lid on the pan, until the grains are soft.
Cut the spring onion stalks into thin rings and add to the soup. Allow to simmer for 2-3 minutes, possibly adding a little water to thin. Add salt and pepper to the soup to taste.
Finely grate the Gruyère AOP and serve with the soup.