When the temperature starts to drop, you'll want a good selection of delicious, nourishing & simple-to-make soup recipes to keep you warm & cosy. This one ticks all the boxes.
1 onion, finely diced
1 carrot, finely diced
1 stick celery, finely diced
1-2 cloves garlic, minced
1 medium zucchini, diced
2 bay leaves
1 x 400 g tin diced tomatoes
1 cup pearl barley
1.5L vegetable stock (or water + vegetable stock powder
Few sprigs fresh thyme, plus extra for garnishing
What to do:
Bring a large pot to a medium heat and add the onions. Saute until they just begin to colour and catch on the bottom of the pan. Deglaze with a splash of water.
Add the carrot, celery and garlic, and continue to saute, deglazing as needed, for about 5 minutes.
Add the zucchini and the bay leaves, and saute for a few minutes longer.
Add the tomatoes, the barley and the vegetable stock. Stir through, then add the thyme.
Cover and bring to the boil. Reduce the heat to a gentle simmer, then cover and cook for 30-45 minutes, or until the barley is soft and plump.
Serve garnished with extra thyme and a some crusty sourdough bread.