Vegetable and barley soup
2
Points®
Total time: 5 hr 40 min • Prep: 30 min • Cook: 1 hr 35 min • Serves: 4 • Difficulty: Easy
Since barley is oh so good for you, there’s no better place to put it than in this oh so yummy and hearty soup!
Ingredients
Oil spray
1 x 3 second spray(s)
Brown onion
1 medium, finely chopped
Carrot(s)
2 medium, chopped
Zucchini
2 medium, chopped
Celery
2 stick(s), chopped
Garlic
2 clove(s), crushed
Fresh thyme
2 tbs, (sprigs)
Orange sweet potato (kumara)
300 g, chopped
Fresh lemon rind
2 tbs, (3x3cm-wide-strips)
Vegetable stock cube
2 individual, to make 4 cups (1L) of vegetable stock
Pearl barley
75 g
Fresh flat-leaf parsley
2 tbs, finely chopped, to serve
Instructions
1
Lightly spray a large saucepan with oil and heat over medium heat. Add onion, carrot, zucchini, celery and garlic and cook, stirring, for 5 minutes or until softened. Transfer to a 4.5 litre (18-cup) slow cooker.
2
Add thyme, sweet potato, rind, stock and barley to slow cooker. Cook, covered, on high for 1 hour 30 minutes (or low for 3 hours). Sprinkle with parsley to serve.
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