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hearty ancient grain soup

ready in: 50 minutes

servings: 4

by: Ceres Organics

The blend of lentils, quinoa, amaranth and buckwheat combined with vegetables in this hearty soup leaves us with an incredibly high fibre, nutrient dense meal packed with plant protein and phytonutrients.

Use whatever veggies you have on hand, and go for a low sodium vegetable stock to avoid the health implications of consuming too much sodium.


  • 1 cup onion, roughly chopped
  • 1 cup celery, roughly chopped
  • 1 cup carrot, roughly chopped
  • 1 cup red bell pepper, roughly chopped
  • 4 tablespoons Ceres Organics Olive Oil, Extra Virgin Cold-Pressed
  • ½ teaspoon chilli paste
  • 2 tablespoons Tomato Paste
  • 8 cups vegetable stock
  • 1 can Ceres Organics Tomatoes, Chopped
  • 1 can Ceres Organics Brown Lentils
  • 1/2 cup dried soup mix. We love ones containing Quinoa, Amaranth, Buckwheat, Red Split Lentils and Sundried Tomatoes.
  • 1 cup spinach, roughly chopped
  • 2 bay leaves
  • 1 bunch fresh coriander, roughly chopped


  1. Place onion, celery, carrot and red pepper in a blender. Pulse blend until vegetables are chopped small.
  2. Heat olive oil in a large saucepan at medium heat. Add garlic and cook until browned. Add blended vegetables, cook for 3 minutes, or until softened. Add chilli paste and tomato paste, stir fry for 1-2 minutes. Add stock and chopped tomatoes, bring to the boil, then reduce to a simmer.
  3. Add lentils and soup mix, spinach and bay leaves. Continue to simmer for about 35 minutes, or until grains are cooked. Take off heat and remove bay leaves. Serve garnished with coriander.


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