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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)

 

PREPARATION:

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.