Step 1

Give the grains a good wash and set aside.

Step 2

Peel and slice onions, garlic, carrots. Peel and dice potatoes.

Step 3

In a pot, heat a spoon of olive oil and add onion. Gently fry until the onions become translucent. Then, add sliced garlic and carrots and a tea spoon of tomato puree, mix well and sautee for a couple of minutes. Add the grain mix, diced potatoes and bay leaf and pour over the vegetable stock. Cook with the lid on on low heat for about 30-40 minutes, until the grain becomes soft. Stir occasionally and add water as needed, if the soup becomes too thick.

Step 4

When the soup is done, taste and season if needed with extra salt, pepper and paprika. Add fresh chopped herbs on top and serve.

Step 5

I usually season the soup about 10 minutes before it is fully cooked and serve it hot with a slice of fresh bread.