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Vegetable and barley soup

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

Ingredients 13
Servings 4
Time about 20 minutes


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


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.

Energy1 129 kJ, Protein 8 g, Fat 11 g, Carbohydrate 31 g


Read more on: soup  |  sauté

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