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Grain Bowl Soup

This high-protein grain bowl soup is a sophisticated take on a comforting classic, combining the earthy depth of roasted wild mushrooms with the brightness of bursting heirloom tomatoes. By roasting the vegetables first, you lock in a concentrated savoury flavour that perfectly complements a rich bone broth base. It is a wonderfully textured dish, elevated by the addition of wholesome grains like spelt or farro and a vibrant, citrus-led herb oil that cuts through the richness.

Ideal for those seeking a nutritious yet filling meal, this versatile soup fits effortlessly into a healthy weekday routine. The addition of crispy roasted kale and garlic provides a satisfying crunch, making it feel more like a complete meal than a simple starter. Whether you use quinoa for a gluten-free option or pearl barley for a traditional finish, this bowl is a fantastic way to boost your daily protein intake.

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Ingredients for Grain Bowl Soup

  • 450g mixed wild mushrooms, cut into 1/4" slices

  • 350g mixed baby heirloom cherry tomatoes

  • 2 shallots, thinly sliced

  • 180ml extra-virgin olive oil, divided

  • 1 1/2 teaspoons kosher salt, plus more

  • 1/2 cup finely chopped dill (from about 2 bunches)

  • 1/2 cup finely chopped parsley (from about 1 bunch)

  • 60ml fresh lemon juice

  • 1 teaspoon honey

  • 1/4 teaspoons crushed red pepper flakes

  • 1675ml homemade beef or chicken bone stock or low-sodium bone broth

  • 725ml cooked grains, such as barley, quinoa, rice, farro, or spelt

  • 1 large or 2 small bunches curly kale, stems removed, torn into pieces

  • 4 garlic cloves, thinly sliced

Arrange a rack in centre of oven; preheat to 218°C. Toss mushrooms, tomatoes, shallots, 2 tablespoons oil, and 1/2 teaspoons salt on a rimmed baking sheet. Roast until mushrooms are golden brown and tomatoes are deflating, about 15 minutes.

Whisk dill, parsley, lemon juice, honey, red pepper flakes, 120ml oil, and 1/2 teaspoons salt in a medium bowl; set aside.

Meanwhile, bring stock to a boil in a large pot over medium-high heat. Add cooked grains and let simmer 5 minutes. Add mushroom mixture and let simmer 5 minutes more. Season with salt.

While soup cooks, toss kale, garlic and remaining 2 tablespoons oil and 1/2 teaspoons salt on same sheet you used to roast mushrooms, then arrange in a single layer. Roast until kale is wilted and crisped in places, about 4 minutes.

Divide soup among bowls. Top with kale mixture and herbed oil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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UK recipe editors

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UK recipe editors

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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