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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.
Ingredients
- 1 tbsp olive oil
- 1 onion finely diced
- 1 carrot peeled and diced
- 2 cloves garlic finely chopped
- 2 sticks celery diced
- 1 tbsp picked thyme leaves
- 80g pearl barley
- 1 vegetable stock cube made up to 900ml
- 100g broccoli florets finely sliced
- 1 tomato diced
- Handful baby spinach leaves chopped
- 4 tbsp pesto with fresh basil
- Extra virgin olive oil
