vegetable barley soup
**makes 7-10 servings
Ingredients
4 carrots
4 celery stalks
1 large onion
3 potatoes peeled and cubed
2 small grated zucchinis
1 19oz can crushed tomatoes
1 clove garlic minced
3/4 C uncooked barley
2 tbsp tomato paste
1 tsp each of dried basil, oregano, salt + pepper
1 900ml box vegetable stock
6 C water
A one-pot hearty and flavourful soup made entirely from fresh plant based ingredients. Serve with warm naan bread for lunch or dinner.
Chop carrots, celery, and onions into a small dice and sautΓ© on low in a large pot with olive oil, garlic, grated zucchini, herbs, salt and pepper for 10 minutes.
Add the water and vegetable stock giving everything a good stir to remove all the flavours that have developed on the bottom of the pot. Bring to a boil, add the potatoes, barley, crushed tomatoes and tomato paste. Stir and simmer on low for at least one hour.
Serve while hot or store in the fridge for up to one week.
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