Multigrain velvet soup


When materials that bind and are in variety are mixed, the only sure thing is that a wonderful result will come out. We do not fail to emphasize the nutrition of this soup for our body, and how healthy it is.


  • 500 g polyspores (beans, black eyes, chickpeas, lentils, fava beans, wheat, etc.)
  • 2 dried onions, finely chopped
  • 2 sliced carrots
  • 2 tablespoons chopped garlic
  • 1 chopped leek (optional)
  • 1 zucchini cut into squares
  • 2 potatoes cut into squares
  • 1 sprig of chopped celery
  • 1 cup olive oil
  • Salt Pepper
  • Lemon juice


  1. From the previous day we put our polyspores to soak (they need at least 12 hours)
  2. Strain and rinse well.
  3. In a saucepan pour olive oil and sauté the onion, leek and after sautéing, add the garlic. Add the legumes and hot water and simmer for 40 minutes. Then add the rest of our ingredients and let them simmer for another 20 minutes.
  4. When the next 20 minutes have passed, simmer, try and after making sure that they have boiled, add salt, pepper, oregano, lemon and the rest of the oil.
  5. Bring to a boil and mash our soup with a hand blender.
  6. Serve hot with freshly chopped pepper, croutons and olive oil.
  • Sauteing the onion and garlic can be skipped if we want and just boil from the beginning with our polyspores, for a lighter taste
  • Before we grind our soup we can keep a small amount of polyspores and place them in our soup on top.

The wonderful vegetables used for the recipe are from the company Καραντινός Α.Ε.

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