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Hearty Vegetable Soup

I like to pre-soak the soup mix to improve digestion and speed cooking time. In the morning I measure the soup mix into a bowl and cover it with 3 cups of boiling water. Cover with a plate and leave to soak during the day. When ready to prepare the soup drain and rinse the soup mix in a sieve.
Servings 4
Prep Time 20 minutes
Cook Time 40 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 2 carrots, peeled and thinly sliced
  • 2-3 celery stalks, thinly sliced
  • 1 cup soup mix (see ingredients above), pre-soaked and rinsed
  • 6 cups vegetable stock
  • 1 teaspoon salt
  • 6-8 silverbeet or kale leaves, shredded
  • 1 tablespoon apple cider vinegar or lemon juice
  • handful parsley, chopped

Instructions

  • Heat the oil in a large pot over a moderate heat. Add the onions and cook for 5 minutes to soften. Add the garlic, cumin and turmeric and cook until fragrant.
  • Add the carrots, celery and soup mix (see headnote), and mix over the heat for a minute or two then add the stock and salt.
  • Cover with a lid and bring to a gentle simmer. Cook, stirring occasionally until the lentils, rice and quinoa are soft, about 30 minutes. Add the shredded greens and cook for 3-5 minutes until wilted. Check seasoning, adding extra salt and cracked pepper as needed.
  • Remove from the heat and stir through the vinegar or lemon juice. Serve the soup scattered with parsley and warm beetroot flatbreads (recipe below) on the side.