This winter-warming delicious soup is made from the Manly Food Co-op Soup Mix containing green split peas, red split lentils, green lentils, borlotti beans and navy beans. The soup is high in fibre, rich in plant-based protein and packed with vitamins and minerals – a perfect winter dish!
The day before you plan to make the soup, place the Soup Mix in a large bowl, cover with at least triple the amount of cold water and soak overnight (8-12hrs). Drain and rinse thoroughly.
Ingredients
1 1/2 cups of soaked Soup Mix
2 tbsp olive oil
2 leeks (white/light green), sliced and rinsed well (optional)
1 onion, finely chopped
2 carrots, finely chopped
2 celery stalks, diced
3 garlic cloves, minced
1 tbsp tomato paste
1 tsp ground cumin
1/2 tsp sweet or smoked paprika
1 bay leaf
1 sprig thyme or rosemary
1 parmesan rind (optional)
1.5-1.8 litres vegetable stock or water
Salt and black pepper to taste
1 tsp red wine vinegar or lemon juice
Optional:
Handful of silverbeet, kale or spinach (last 10 mins)
Chilli or herb oil to serve
Crusty bread, grated parmesan or a spoonful of labneh
Method
- Heat olive oil in a large pot. Saute leeks (if using), onion, carrot and celery with a pinch of salt until soft and sweet (10-12 mins)
- Stir in garlic, tomato paste, cumin and paprika. Cook 2 mins
- Add soaked and drained soup mix. Stir through
- Add stock, bay leaf, rosemary/thyme and parmesan rind if using
- Bring to the boil, then lower to a gently simmer. Cook 50-70 mins, with the lid on, stirring occasionally, until beans are tender.
- Discard bay leaf, herb sprigs and parmesan rind. Add greens in the last 10 mins if using. Adjust seasoning and brighten with vinegar or lemon juice.
- Ladle into bowls, drizzle with oil, top with herbs or cheese and serve with fresh or toasted bread