HOMEMADE: SOUP MIX + Hearty Vegetable Soup

May 19th, 2022


It has been a busy few weeks (well truthfully, months) as I have been immersed in last-minute cookbook production. Checking off the design, and making final tweaks to the content and images. It really is all-consuming, as the threads of the book are all suspended in my head at once. It is a mixture of joy and intensity to produce a book. The enjoyment of the creative process mixed, with the intensity that comes with a large scale project.

It takes a team behind the scenes to produce a book, but I think as the author we hold so much of it close to us, right to the very last minute before it goes to print. It is not long now and I will be able to share more of this new offering with you.

For now, I am craving soup, to deeply nourish and revive my weary mind and body. Scroll down for my go-to ‘soup mix’ and hearty vegetable soup + more of my favourite soups on Homegrown Kitchen:


Homemade: Soup Mix + Hearty Vegetable Soup

During the cooler months, we eat a lot of soup. A pre-made soup mix on hand means a warming and hearty dinner is never far away. When the cool weather arrives I make up a large jar of ‘soup mix’ – consisting of equal parts brown lentils, brown rice and quinoa (or similar grains and legumes).

I also keep vegetable trimmings such as onion skins, mushroom stalks, carrot tops and celery leaves in a bag in the freezer so I can make a quick pot of vegetable stock to use in the soup. Then, a wander around the garden yields a harvest of silverbeet, kale leaves, and parsley for fresh flavour. Serve with buttered toast or garlic bread, or make a batch or beetroot flatbreads (see recipe below).

Hearty Vegetable Soup

I like to pre-soak the soup mix to improve digestion and speed cooking time. In the morning I measure the soup mix into a bowl and cover it with 3 cups of boiling water. Cover with a plate and leave to soak during the day. When ready to prepare the soup drain and rinse the soup mix in a sieve.
Servings 4
Prep Time 20 minutes
Cook Time 40 minutes


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 2 carrots, peeled and thinly sliced
  • 2-3 celery stalks, thinly sliced
  • 1 cup soup mix (see ingredients above), pre-soaked and rinsed
  • 6 cups vegetable stock
  • 1 teaspoon salt
  • 6-8 silverbeet or kale leaves, shredded
  • 1 tablespoon apple cider vinegar or lemon juice
  • handful parsley, chopped


  • Heat the oil in a large pot over a moderate heat. Add the onions and cook for 5 minutes to soften. Add the garlic, cumin and turmeric and cook until fragrant.
  • Add the carrots, celery and soup mix (see headnote), and mix over the heat for a minute or two then add the stock and salt.
  • Cover with a lid and bring to a gentle simmer. Cook, stirring occasionally until the lentils, rice and quinoa are soft, about 30 minutes. Add the shredded greens and cook for 3-5 minutes until wilted. Check seasoning, adding extra salt and cracked pepper as needed.
  • Remove from the heat and stir through the vinegar or lemon juice. Serve the soup scattered with parsley and warm beetroot flatbreads (recipe below) on the side.

Beetroot Flatbreads

The beetroot makes a cheerful addition to these flatbreads to serve alongside soup. I often pop a covered dish of 3-4 whole beetroot in the oven when I am baking bread or a cake. Whole roasted beetroot can take a good hour to soften so I make the most of the oven heat while it is on. Roasted beetroot will keep for 4-5 days in the fridge. They can be sliced into salads, marinated with olive oil and vinegar, or pureed to add to cake, brownies, bread and flatbreads.
Servings 8 Makes
Prep Time 30 minutes
Cook Time 20 minutes


  • 1 whole roasted beetroot (about 150-180g)
  • 1/2 cup yoghurt (can use non-dairy yoghurt)
  • about 2 1/2 cups (375g) flour* + extra for kneading
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • *I used white spelt flour but a combo of white wheat, spelt and wholemeal flours can be used.


  • Peel the cooked beetroot, chop roughly and puree with the yoghurt in a food processor or blender until smooth. Pour into a bowl and add the flour, oil and salt. Mix with a fork until the dough comes together. If the dough feels sticky add 1-3 tablespoons extra flour- this will depend on the beetroot moisture content.
  • Cover the bowl with a damp tea towel and leave to rest for 1 hour - or in the fridge overnight. Tip the dough onto a lightly floured bench and knead until smooth. Divide into 8 pieces and roll each into a ball. Cover with the tea towel.
  • Heat a heavy-based frying pan over a moderate/high heat. Roll out the flatbreads one at a time in a 22cm wide round - leaving the others resting under the damp towel. Cook in the unoiled hot pan until puffy, then flip and cook until golden on both sides. Repeat with the remaining dough.
  • Wrap the flatbreads in a tea towel to keep warm while cooking the remaining flatbreads. Serve with soup or fill with salad and falafel and accompanying sauces.

*Recipes originally created for Commonsense Organics blog.

Join the Conversation

  1. To make this as a plain flatbread could you just leave out the beetroot?

    1. Hi Julia, yes that is right. You may need to slightly adjust the moisture content, go by feel and add extra if needed. Enjoy 🙂

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