Hearty Grain Soup

Hearty Grain Medley Soup


1 cup tvuot soup medley, pre-soaked*
1 tbsp olive oil
1 onion, chopped
3 carrots, peeled and diced
1 sweet potato, peeled and diced
1-2 garlic cloves, minced
1-2 zucchinis, diced

Spice blend:
1 tsp turmeric
1 tsp cumin
1 tsp paprika
1 1/2 tsp salt
1/2 tsp pepper
400 mL coconut cream
6 cups water or vegetable broth

1. Pre-soak the medley for at least a half hour. Then strain and rinse, and set aside
2. Meanwhile, prep all the veggies. Preheat a big soup pot and add the oil. Add onion and garlic and sautee for a few minute until they begin to brown
3. Add carrots, zucchini and sweet potato and allow to cook an additional 7-10 minutes, or until they begin to soften
4. Add the spice blend and mix well to coat all the vegetables. Allow the flavors to marry for a few minutes, around 3-5 minutes
5. Add the water or broth and bring to a boil
6. Add the soup medley and reduce flame to medium low. Cover and allow to simmer for at least 30 minutes
7. Once the grains are soft (the adzuki beans will be the last to fully cook), add the coconut cream and allow to simmer an additional 10 minutes
8. Can be stored in the fridge for 5-6 days, and freezes well for up to a month

If you don’t have access to this wonderful soup medley, you can combine 1/8 cup green lentils, 1/8 cup red lentils, 1/4 cup adzuki beans and 1/4 cup whole barley , 1/4 cup spelt groats and 1/4 cup dried peas. Be sure to pre-soak and then all to your soup.