Rebalancing Goddess Soup



  • 1 TBSP virgin olive oil
  • 1 brown onion, diced
  • 2 cloves garlic, thinly chopped or crushed
  • 1 tsp of cumin seeds
  • 1-2 tsp of turmeric, ground
  • 1 cup of red lentils, soaked, rinsed and drained
  • ½ cup of barely, rinsed and soaked
  • 3-4 cups of good-quality vegetable stock (depending on how thick you like your soup)
  • 1 large carrot, peeled and cut into little pieces
  • ½ head of cauliflower, cut into little florets
  • 1 cup of green beans, frozen
  • 1 tin of organic 4-bean mix (such as kidney, cannellini beans, chickpeas etc), rinsed and drained
  • 3-4 TBSP of pure tomato passata
  • 1-2 tsp of good quality apple cider vinegar (containing the mother)
  • Good quality black pepper to taste
  • Optional: sprinkle with roasted almonds and chilli flakes



  1. In a large pot heat the olive oil and sauté onion, garlic and spices over medium to low heat, stirring frequently to avoid spices from burning.
  2. Add carrot and lentils and sauté for another 2-3 minutes. Tip: add a little bit of filtered water (1-2 TBSP) if spices are getting too hot.
  3. Add your vegetable stock and bring to the boil.
  4. Add your barely, cauliflower, green beans and mixed beans, tomato passata, apple cider vinegar and pepper to taste.
  5. Simmer until all your vegetables are cooked (about 25 minutes).
  6. Sprinkle with roasted almond splinters and chilli flakes if you like.



Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top