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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.