Vegetable Barley Soup

SERVES: 4 – 6
PREP TIME: 10 MINUTES
STOVE TOP TIME: 35 MINUTES
WONDERBAG TIME: 2 HOURS
DIFFICULTY: EASY

INGREDIENTS

• 200ml barley
• 2 lt water
• 30ml oil
• 2 carrots, chopped
• 1 stalk celery, chopped
• 1 onion, finely chopped
• 3 clove garlic, chopped
• 125g mushrooms, chopped
• 200ml frozen corn
• 2 vegetable bouillon cube
• 250ml tomato paste
• 30ml brown sugar
• 15ml mixed herbs
• 15 ml salt
• 10ml ground black pepper

DIRECTIONS

1. Boil the barley in 1lt water for 20 minutes.
2. Heat the oil in a medium sized pot and fry the onion and garlic until golden.
3. Add the remaining vegetables and fry for 3 minutes.
4. Add the tomato paste, barley and water and seasoning.
5. Bring to the boil for 5 minutes, put the lid on and place in the Wonderbag on a mat or cloth, seal and leave to cook for 2 hours.
6. Serve with chopped parsley on top and fresh rolls.