Veggie soup

1 large onion
3 L soup stock
1 C soup mix (available in bulk bins and contains lentils, barley, split peas and pasta)
1 1/2 C pumpkin
1 1/2 C kumera
1 small leek
2 t ground cumin
1 t ground coriander
black pepper

Chop the onion as finely as desired and saute until clear in a big soup pot. Add the stock and soup mix and cover and simmer while you prepare the other ingredients. Chop the kumera and pumpkin into 1cm cubes and finely slice the leek. Add the vegetables to the stock and simmer until the split peas are tender. Add the spices, adjusting to taste. This soup is best after you have let it stand for a while but that shouldn’t be a problem as there will be enough to last for a week! (my suggestion: freeze some of it)

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