Winter Vegetable Soup with Barley

Serves: 4

Prep Time: 10 minutes

Cook Time: 40 minutes

This hearty soup is high in fibre and plant-based protein, making it great for digestion and satiety. The root vegetables provide a boost of vitamins A and C, while barley adds complex carbohydrates to keep you energised. Approx. 250 calories per portion, 8g protein, 4g fat, 45g carbs.

Ingredients:

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 2 carrots, diced

• 2 parsnips, diced

• 1 leek, sliced

• 150g pearl barley

• 1.2 litres vegetable stock

• 1 bay leaf

• Salt and pepper, to taste

• Fresh parsley, chopped (to garnish)

Method:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened.

2. Stir in the carrots, parsnips, and leek. Cook for 5 minutes, stirring occasionally.

3. Add the barley, vegetable stock, and bay leaf. Bring to a boil, then reduce to a simmer.

4. Cook for 35-40 minutes until the barley is tender. Remove the bay leaf, season with salt and pepper, and serve garnished with fresh parsley.

5. Serve with warm crusty bread.

   
   

If you enjoyed making this recipe or added your own creative twist, I’d love to hear about it! Leave a comment or share your creation on Instagram and tag me, so I can share it with everyone. Bon appétit! Rosy x