VEGETABLE AND BARLEY SOUP

PREP TIME: 20 MINUTES

COOKING TIME: 1 HOUR, 15 MINS

SERVES: 6

INGREDIENTS

 

1 tablespoon olive oil

1 large brown onion, peeled and diced

2 cloves garlic, crushed

100g pancetta, finely diced

1 large carrot, peeled and diced

2 celery sticks, diced

1 ½ litres chicken or vegetable stock

¼ cup tomato paste

400g tin crushed tomatoes

500g Spud Lite potatoes, diced

½ cup (120g) pearl barley, rinsed

1 large zucchini, diced

2 large field mushrooms, diced

Salt flakes and freshly ground black pepper

120g bag baby spinach

¼ cup parsley, roughly chopped

Serve

Grated parmesan

METHOD

 

1. Heat olive oil in a large saucepan over a low heat. Add onion, garlic, pancetta, carrot and celery, stirring until well coated. Cover and cook for 10 minutes or until vegetables are tender.

2. Add stock, tomato paste, tinned tomatoes and potatoes, stirring to combine. Bring to the boil.

3. Add barley, zucchini and mushrooms and bring back to boil. Reduce heat to a simmer, partially cover and cook for 1 hour or until barley is tender. To finish, add spinach, stirring until just wilted, season with salt and pepper and finish with fresh parsley.

4. Serve soup with parmesan.

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