Vegetable & Multi grain Soup

multigrain-soup

I had a version of this soup at a friends house, when I was pregnant, it was so tasty and different to what I normally make, i.e. plain tomato or with pasta & vegetables (carrot, sweet potato, butternut squash etc.) In the past I have tried cauliflower soup and found it to be very bland, however the way that this has other vegetables and multi grains gives it a good depth of textures and added flavours. So you guessed it, as always I recreated it at home. My friend used the shop bought multi grain mix, however I made my own mix at home from the individual grains. You can put what ever vegetables you have – it does not have to be what I have used.

Vegetable & Multi grain Soup

Preparation time: 15 mins plus overnight soaking time

Cooking time: 20 mins              Serves: 4

Ingredients

1/2 cup multi grain mix (rice, red lentlis(split masoor dal), yellow lentils (split mung dal), wheat (ghuv), sorghum (juwar) & millet (bajra))

1/2 cup each, chopped cauliflower, carrots, potatoes, savoy cabbage

1/2 cup peas & sweetcorn

1 large onion

2 cloves of garlic

1 tbsp each of butter & olive oil

1 tbsp dried mixed herbs

salt and pepper to taste

1 litre water

Method

1) Wash the multigrain mix a few times in warm water and soak in cold water overnight

2) Chop all the vegetables, the onion and the garlic. Drain the water from the multi grain mix and keep aside.

3) Heat the pressure cooker on a medium heat and add the oil and butter, place the onion and let it cook until it becomes translucent and then add the chopped garlic. A few seconds later add the multi grain mix and saute it together for a few minutes. Later add all the vegetables and the water (this should be enough to cover all the ingredients plus a bit more), roughly a litre of water. Pressure cook for about 20 minutes. Check that the grain are cooked and once done you are ready to serve with fresh bread rolls of your choice.


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