Instructions

1. Pre-soak the soup mix and split peas overnight.
2. Finely slice the onion and roughly chop the garlic and ginger.
3. Chop the carrots and broccoli into bite-sized chunks.
4. Heat the olive oil in a big pot or a pressure cooker.
5. Gently sauté the onion for about 5 minutes, until tender. Add the cumin seeds, mustard seeds, ginger and garlic. Cook for a minute, then stir in the tomato purée and spices.
6. Add the chopped vegetables and coat them well.
7. Add the drained soup mix and split peas, then pour in the stock (or boiling water and 2 stock pots).
8. Bring to the boil and put the lid on.
9. Turn the heat down and simmer gently for about 45- 60 minutes, until the sauce has reduced and the barley/rice cooked through. Alternatively, use a pressure cooker. Secure the lid onto the pan, then pressure-cook for 20 minutes and rest until the lid can be released.
10. Add the shredded cabbage and cook for 5 minutes.
11. Season to taste, then serve.