Kathryn Danzey, Founder
This soup is a hug in a bowl! Pair it with a slice of toasted rye or wholemeal sourdough for even more variety. With over 15 plant-based ingredients, this one-pot wonder is a great contribution toward your weekly plant goal.
Instructions
Step 1
Heat olive oil in a large pot. Add onion and sauté for 10 minutes until softened.
Step 2
Stir in garlic, ginger, and spices, cooking for 2 minutes until fragrant.
Step 3
Add carrots, celery, spelt, pearl barley, and red lentils, coating them in the spice mixture.
Step 4
Pour in coconut milk and vegetable stock. Simmer for 30-35 minutes, stirring occasionally.
Step 5
Add beans and season with salt and pepper.
Step 6
Serve with yogurt dressing, fresh coriander, and toasted pumpkin seeds.
Ingredients
- 2 tbsp olive oil
- 1 red onion (diced)
- 3 garlic cloves (minced)
- 1 tbsp grated ginger
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 0.5 tsp chilli flakes
- 200g butter beans
- 200g cannellini beans
- 200g edamame beans
- 100g red lentils (rinsed)
- 100g spelt
- 100g pearl barley
- 2 celery sticks (chopped)
- 2 medium carrots (chopped)
- 200ml coconut milk
- 700ml vegetable stock
Dietary info
Vegan
