Tuesday 23 June 2015

Vegetable, tomato and barley soup

Ingredients
2 carrots
2 zucchini
2 stems of celery
1 brown onion
5 cloves of garlic
4 bay leaves
1 x 400g can chopped tomatoes or 400g tomato passata
¼ of a small green cabbage
½ cup of pearl barley
800-1000ml water/vegetable stock/chicken broth-800ml will be quite thick, add more liquid as needed
Optional ½ cup alphabet pasta shapes or similar
Chopped parsley and parmesan cheese for garnish

Method
I used a food processor and pulsed the vegetables to finely chop, not puree! Do the cabbage separate, this gets added later in the cooking. Or you can chop finely by hand.

In a large pot put in some olive oil and fry off your carrot, celery, zucchini, onion and garlic for 1 minute, then add your tomato, broth/water, bay leaves and barley. Simmer for 30 minutes or until the barley is tender, should be a little chewy in texture. Then add in your cabbage and pasta if using. Simmer a further 5 minutes or until the pasta is cooked. Add plenty of salt and pepper. Serve with chopped parsley and grated parmesan cheese.


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