Vegetable Barley Soup
Serves: 8
Prep time: 15 minutes
Cook time: 1 hour
2 ½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 3 celery sticks, diced
- 2 cups butternut pumpkin, diced
- ¼ cup tomato paste
- 2L chicken stock, salt reduced
- 1 cup pearl barley
- 1 400g can cannellini or butter beans
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon onion powder
- 1 bay leaf
- Cracked black pepper
- 3 cups baby spinach
Optional (to serve):
- Fresh basil pesto
- Shaved parmesan
Method:
- HEAT oil in a large pot on medium heat. Add the onion and fry for 5 minutes then add garlic and fry for a further minute.
- ADD the carrot, celery and butternut pumpkin and sauté for 5 minutes.
- STIR in the tomato paste, chicken stock, barley, beans and seasonings.
- BRING to a boil then reduce heat and cover, cooking for 50-60 minutes or until the barley is tender and fluffy.
- REMOVE soup from heat and tear in the spinach leaves, stirring through until wilted.
- Optional: Serve with a teaspoon of fresh basil pesto and shaved parmesan on top.
What's Great About It:
This hearty and warming soup is the perfect winter pick me up! Loaded with lots of veggies, one portion of this soup will provide you with half of your recommended vegetable serves for the day! Be sure to dice all of your vegetables the same size with this one and serve with pesto and shaved parmesan for extra flavour!
