Rainbow Grains and Vegetable Soup


1 cup Inari Heritage Grains and Pulses International Mix (unprepared)

2 medium carrots

2 medium beets

1 cup rutabaga

1 medium onion

4 leaves of kale

2 Litres broth (beef chicken or vegetable)

1 tablespoon vegetable oil

Chile sauce (to taste)



Cook Heritage Grains and Pulses International Mix as per package directions. Drain off any excess liquid and set aside. Chop root vegetables into small chunks (about ½ inch cubes). Sauté in vegetable oil in a large pot or Dutch oven over medium heat for up to 10 minutes. Add broth, chile sauce and cooked International mix and bring to a boil. Reduce heat and simmer for 15 minutes. Add kale 5 minutes before serving.


This soup combines the beautiful colours, flavours and textures of a range of nutritious and antioxidant-rich vegetables, grains and pulses and it is gluten-free. It is easy to make. My family loves it.