Ingredients

The following ingredients have 4 Servings
  • olive oil cooking spray (or 1 tbsp olive oil)
  • 1 large onion (, finely diced)
  • 2 celery sticks (, finely diced)
  • 3 carrots (, peeled and finely diced)
  • 2 tbsp tomato paste ((tomato purée))
  • 300 g (2 cups) butternut squash (, peeled and cubed)
  • 1 large potato (, peeled and cubed)
  • 150 g (3/4 cup) pearl barley (or rice / small pasta shapes)
  • 1 tsp salt
  • 1 tsp dried thyme or Italian seasoning
  • 1.9 litres | 8 cups hot vegetable stock ((low sodium vegetable broth))
  • Splash Tabasco
  • 1 tsp salt
  • 2 bay leaves
  • 1 tbsp lemon juice
  • 2 tbsp parsley (, chopped)
  • Salt and pepper to season
  • A little grated vegan or vegetarian hard cheese to serve ((optional / Healthy Extra))

Instruction

  • Spray a deep pot with olive oil cooking spray.
  • Add the onions, carrots and celery - these are the base of your soup.
  • Cook over medium-low heat for about five minutes until slightly softened.
  • Stir in the tomato purée with a splash of stock.
  • Add the butternut squash, potato, pearl barley and remaining vegetable stock.
  • Add a splash of Tabasco, the salt, and bay leaves. Bring the soup to a simmer and partially cover. Cook for 45 minutes or until the barley is al dente - soft but with a little bite still in it.
  • Remove and discard the bay leaves. Stir in the chopped parsley and lemon juice. Check the seasoning, adding salt and freshly ground pepper to taste.
  • Serve with a little crusty wholemeal bread and a sprinkle of grated vegan or vegetarian hard cheese- delicious!