Vegetable and barley soup

Recipe from: 10/1/2004 12:00:00 AM

Ingredients 13
Servings 4
Time about 20 minutes

Ingredients

  • 30
    ml
    olive oil
  • 1
    large onion, chopped OR
  • 2
    well-washed leeks, chopped
  • 4
    sticks celery, chopped
  • 4
    carrots, sliced
  • 3
    cloves garlic, crushed
  • 750
    ml
    chopped cabbage
  • 150
    g
    spinach, spines removed and chopped
  • 1
    large handful parsley, roughly chopped
  • 1.50
    Litres
    vegetable stock
  • 6
    fresh tomatoes, roughly chopped
  • 250
    ml
    barley (or use brown rice)
  • natural salt substitute and milled pepper
 

Method

about 1 hour
 
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

 

Read more on: soup  |  sauté
 

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