Winter Vegetable Soup
Serves: 8
Prep time: 20 minutes
Cook time: 25 minutes
3 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 1 tablespoon olive oil
- 2 cups sweet potato, peeled, diced
- 2 carrots, diced
- ½ swede, diced
- 1 parsnip, diced
- 3 stalks celery, diced
- 1 large brown onion, diced
- 2 cloves garlic, crushed
- 2 x 440g cans crushed tomatoes
- ½ cup yellow lentils
- ½ cup blue or green lentils
- ½ cup barley
- 1L vegetable stock
- 1L water
- Flat leaf parsley, to serve
- Fresh thyme, to serve
Method:
- HEAT oil in a heavy based soup pot over medium heat.
- SAUTE potato, carrot, swede, parsnip, celery, onion and garlic until onion is just transparent.
- COMBINE tomatoes, lentils and barley into vegetable mixture, adding stock and water.
- BRING to the boil and then reduce heat, simmering for about 20 minutes or until lentils and barley are cooked.
- SERVE with a sprinkle of fresh parsley and thyme and a slice of wholemeal bread.
What's Great About It:
This hearty winter soup is packed full of veggies and fibre. One portion gets you 3 out of your 5 serves of veg for the day! This soup also works well with farro or rice instead of barley.
