Instructions

1. Pre-soak the soup mix overnight.
2. Finely slice the onion & celery and roughly chop the garlic.
3. Peel & chop the carrot, celeriac, sweed, sweet potato and potatoes into bite-sized chunks.
4. Heat the olive oil in a big pot or pressure cooker.
5. Gently sauté the onion& celery for about 5 minutes, until tender. Add the chopped vegetables, garlic & spices, then cook for a minutes. Add the drained mixed pulses, then pour in the stock. Bring to the boil and put the lid on. Turn the heat down and simmer gently for about 60 minutes, until the sauce has reduces and the barley/rice has cooked through.
6. Alternatively, use a pressure cooker. Secure the lid onto the pan, and pressure-cook for 15 minutes, and rest until the lid can be released.
7. Add the spinach/kale and cook for 2 more minutes, then add the lemon juice and serve.