Monday munchies – Emergency soup
So how are we all going with our New Year’s resolution to eat more healthily? Unfortunately, over a third of us would have broken our resolutions by the end of January. A quarter of us wouldn’t have even made it a week! And last week’s Valentine’s chocolate and candy binge would not have helped. Or was that just me?
Regardless, it’s never too late to start over! And Amy’s Emergency Soup will definitely help you get back on track. It’s easy, delicious, nutritious and keeps really well. It is the perfect end to those cold February days we keep having. Because my husband in a carnivore, I added in some leftover roast lamb on the second night, which worked well. But the vegetarian version is equally good. Enjoy!
4 cups of mushrooms – I used chestnut, but use whatever you like
3 carrots, chopped
1 brown onion, diced
1 parsnip, chopped
2 leeks, chopped
1 cup barley, pre-soaked and drained
4 cloves garlic, minced
1 head celery, chopped
2.5 litres vegetable stock
2 Tbsp olive oil
Salt, pepper and fresh parsley, to serve
- Heat the oil in a large pot.
- Add onions and garlic and cook until onion is translucent.
- Add the parsnip, leeks, carrots and celery, and cook for a few minutes until softened.
- Add the stock and the barley and bring to the boil.
- Reduce heat, cover and simmer for 45 minutes.
- Serve with fresh parsley.