Vegetable and barley soup

SHAPE
4 servings Prep: 20 mins, Cooking: 1 hr
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Vegetables

By Food24 November 03 2009
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Ingredients (13)

30.00 ml fresh chillies — 573
1.00 onion — large, chopped
2.00 leeks — chopped
4.00 celery stalks — chopped
4.00 carrots — sliced
3.00 garlic — cloves, crushed
750.00 ml cabbage — chopped
150.00 g spinach — chopped
1.00 fresh parsley — hanful, chopped
1.50 Litres stock — vegetable
6.00 tomatoes — chopped
250.00 ml barley
0.00 natural salt substitute and freshly ground black pepper
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Method:

Heat oil in a large, deep pot and fry onions, celery and carrots for five minutes.
Cook until soft.
Add garlic, cabbage, chopped spinach and parsley.
Toss thoroughly to mix well.
Add stock, tomatoes and seasoning.
Bring to the boil, then reduce heat.
Simmer soup for about 40 to 50 minutes, until barley is soft.
Eat as a snack, light lunch or dinner dish.

NUTRITION PER SERVING
Energy1 129 kJ, Protein 8 g, Fat 11 g, Carbohydrate 31 g



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