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Greens & Grains Soup Recipe

This vibrant soup is made with a combination of wonderful veg.

Serves 4

Suitable for Vegans



  • 1 tbsp rapeseed oil

  • 1 clove chopped garlic

  • ½ onion, chopped

  • 1 broccoli stalk, chopped

  • ½ leek, chopped

  • A pinch of salt

  • 500ml vegetable stock

  • 2 handfuls of spinach

  • 1 handful of frozen peas

  • 40g pre-cooked brown rice

  • 20g pre-cooked quinoa

  • ½ head of broccoli florets

  • 1 handful of shredded cavolo nero

  • Small handful of toasted pumpkin seeds

  • 6 leaves of torn basil

  • Zest of 1 lemon

  • A pinch of black pepper


  1. Heat the rapeseed oil in a heavy-bottomed pan.

  2. Chop the onion, leek and the broccoli stalk into small chunks and add to the pan. Sweat gently for 10 minutes until the vegetables are soft.

  3. Add the finely diced garlic and cook gently for a further 2–3 minutes. Then add the vegetable stock and bring to the boil. Simmer for a further 6–8 minutes and then add the spinach and frozen peas. Using a liquidiser or hand blender, blend until smooth.

  4. Return back to the heat and add the rice and quinoa and cook for a further 4 minutes. Add the broccoli florets and simmer for 2 minutes until they are tender.

  5. Finally, add the torn basil leaves and the lemon zest, and then season and serve.

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