Soup with a regenerative insert

The regenerative insert, also referred to as the meat insert, was somewhat of a symbol of significant changes that took place in the way Poles ate after World War II, as well as the shortcomings of those changes.

When I have a lot of work, my eating habits are also not quite on point. Well, it’s not a balanced diet, definitely lacking in protein for such heavy work. So, I’ve put together a soup here, mostly from leftovers, to which I’ve added ingredients with a high protein content, like hemp and sunflower seeds. I’ve also enriched it with pieces of texturized soy, which serve a similar role to the meat insert in the soups from the past that were served to workers in canteens.

**INGREDIENTS:**
- 2 bell peppers (300 g) (preferably in two colors)
- 2 onions (150 g)
- 3 stalks of celery
- 50 g whole hemp seeds
- 50 g sunflower seeds
- 1 tablespoon balsamic cream
- 30 g black cumin oil (or other oil)
- Can of chickpeas (or equivalent amount of cooked)
- Can of red beans (or equivalent amount of cooked)
- 1 liter vegetable juice
- 1 can of diced tomatoes
- 1 liter oat and almond milk
- Optional fresh chili
- 150–200 g cooked rice
- Fresh herbs