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Lunch

Vegetable Soup

Cooking time 35 mins Preparation time 15 mins
Serves 4
  • DF
  • GF
  • NF
  • V
  • V
+260kcal

How to Make It

Heat the olive oil in a large nonstick saucepan. Add the onion and cook until softened. Next add the carrot garlic and celery and cook for 5 minutes.

Add the thyme leaves pearl barley and vegetable stock and simmer for 25 minutes or until the barley is tender. Add the broccoli and tomatoes and cook for a further 5 minutes. Season to taste.

To serve stir through the spinach. Ladle into bowls and spoon some pesto over each one. Drizzle some extra virgin olive oil over each one and serve.

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