12 Jul Seasonal tomato and vegetable soup

Posted at 04:58h in Mains, Recipes, Side dishes & Salads, Vegetables by

Seasonal tomato and vegetable soup
Seasonal tomato and vegetable soup
Print Recipe
Servings Prep Time
6-8 people 30 minutes
Cook Time
1 hour
Servings Prep Time
6-8 people 30 minutes
Cook Time
1 hour
Seasonal tomato and vegetable soup
Seasonal tomato and vegetable soup
Print Recipe
Servings Prep Time
6-8 people 30 minutes
Cook Time
1 hour
Servings Prep Time
6-8 people 30 minutes
Cook Time
1 hour
Ingredients
  • Willow Creek Garlic Flavoured Olive Oil
  • 2 Onions, peeled and chopped
  • 4 garlic cloves, peeled and chopped
  • 2 large carrots, peeled and cubed
  • 1 small orange sweet potato, peeled and cubed
  • 2 celery stalks, washed and chopped
  • 2 leeks, washed and chopped
  • 1 sachet (50g) Rhodes quality tomato paste
  • 2 tins Rhodes quality mediterranean style tomatoes
  • 500 g pearl barley
  • 2 liter prepared vegetable or chicken stock
  • 1 small broccoli head, stalk removed and florets cut into small pieces
  • 3 medium sized baby marrows, cubed
  • Salt and pepper to taste
  • A handful of Italian parsley, chopped
Instructions
  1. Heat the garlic oil in a large pot and saute the onions, garlic, carrot, sweet potato, celery and leek until lightly browned.
  2. Add the tomato paste and saute for 2-3 minutes.
  3. Add the tinned tomato, barley and stock and bring to a boil.
  4. Simmer until the barley is cooked and add the broccoli and baby marrow.
  5. Cook for 5-7 minutes and season to taste.
  6. Add the parsley and serve.