This is a great soup for children because it’s substantial enough to be a whole meal. It’s especially good in the fall or winter.
Best Creamy Tomato soup Recipe
SERVES: 2 adults and 2 children
PREP TIME: 25 mins, plus overnight soaking
COOK TIME: 1¾ hours
½ cup pearl barley
⅓ cup spelt berries
⅓ cup split red lentils
⅓ cup mung beans
1 strip of kombu, about 6 x 2 inches
⅓ cup extra virgin olive oil
2 onions, chopped
6 garlic cloves, quartered
2 carrots, quartered lengthwise and sliced
2 large tomatoes, chopped
3 tablespoons vegetable bouillon powder Tabasco sauce, to serve optional)
1 Put the barley, spelt, red lentils, and mung beans in a large bowl, cover with warm water, and let soak, covered, overnight.
2 Drain and rinse the soaked grain and bean mixture. Transfer it to a large
saucepan and add 6 cups water. Bring to a boil over high heat and boil for 10 minutes, skimming any scum that rises to the surface. Reduce the heat to medium-low, add the kombu, and simmer, covered, for 45 minutes until the grains and beans are soft, then discard the kombu.
3 Meanwhile, heat a small saucepan over medium heat. Add 1 tablespoon of the olive oil and when it is hot, add the onions and garlic. Cook for 10 minutes, stirring frequently, until brown.
4 When the grain and bean mixture is cooked, add the onions and garlic along with the carrots, tomatoes, and vegetable bouillon powder. Simmer, covered, over low heat for a further 1 hour, stirring occasionally, until the vegetables are very tender.
5 Divide the soup into four bowls and drizzle each portion with 1 tablespoon of the remaining olive oil. Season the adult portions with the Tabasco sauce, if using. Serve hot.