Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.