1-Gathering and Preparing Ingredients: First, heat 2 tablespoons of olive oil in a large pot over medium heat. Once it’s warm, add 1 large chopped sweet onion, 1 large chopped shallot, 1 clove chopped garlic, and 2 medium leeks (sliced and washed) until they turn opaque. This step builds a solid base of aromas that make the soup special.

2- Next, stir in 1 ½ cups of mixed grains like white and brown rice, wild rice, red and white quinoa, French lentils, and barley. Sauté them until they’re toasted and the aromatics start to brown, which adds a nice depth to the dish.

3-Cooking the Soup: Pour in 3 cups of water and let it simmer until it’s reduced by half. For further details on expanding your vegetable recipes, check out our other easy vegetable recipes that pair well with this one.

4- Then, add the chopped vegetables: 2 large stalks of celery, 3 large carrots, 2 medium parsnips, ½ celery root, 1 small yam, and 1 small sweet potato. Include the juice of 1 lemon, a 3-inch strip of lemon zest, and 3 quarts of vegetable or chicken stock. Let everything simmer for 25 to 30 minutes until the vegetables and grains are tender.

5- Finally, season with salt and pepper to taste, and stir in ½ cup chopped parsley just before serving. This soup is versatile, so you can make it vegetarian by using vegetable stock or add chicken if desired. It’s a comforting meal that pairs great with bread and cheese.

6- To store it, remember it keeps well in the freezer, allowing for substitutions or additions of other vegetables for variety. This method ensures the soup remains fresh and flavorful, making it easy to enjoy throughout the week.