Veg and Grain Soup
This comforting vegan soup is packed with vibrant vegetables and hearty ancient grains for a nutritious, speedy dinner. Featuring a base of leeks, carrots, and spinach infused with oregano, this fiber-rich broth is a wholesome alternative to traditional stews and stores perfectly in the freezer.
Instructions
- 1
Heat olive oil (1 tbsp) in a large lidded saucepan over medium heat. Add the onion (1), carrot (1), and leek (1), cooking for 10 minutes until softened and lightly coloured, then stir in the garlic cloves (3 clove).
- 2
Stir in the tomatoes (2), dried oregano (1 tsp), and mixed grains (100 g). Pour over the vegetable stock (600 ml). Bring to a boil, then cover and simmer on low for 20 minutes until the grains are tender.
- 3
Increase the heat to medium and bring back to a boil. Add the spinach (100 g) and cook for 6 minutes until wilted. Briefly blitz with a hand blender for a chunky texture. Serve with bread (1) and an optional drizzle of oil.
Nutrition Facts
Per portion