Ingredients

  • 1 large onion, sliced
  • 1 red pepper, diced
  • 450g/1lb mixed potato and parsnip, peeled and sliced
  • 25g/1oz barley flakes (optional)
  • 1 leek, sliced
  • 450g/1lb carrots, scraped and sliced
  • 1 tbsp tomato puree
  • 2 tbsp vegetable oil
  • 1.2 ltr/2 pints vegetable stock
  • 2 tbsp chopped fresh mixed herbs or 1 tsp dried mixed herbs

        Method

        1. Fry onion in oil until soft.
        2. Add vegetables, barley and heated stock and bring to boil.
        3. Simmer until all vegetables are tender.
        4. Add tomato puree and season.
        5. Serve with sprinkle of herbs on each dish.

        For more great ‘Soups and Sandwiches’, click here.

        Recipe details

        Serves: 4–6

        Prep time: 0 hr

        30 mins

        Cook time: 0 hr

        25 mins

        More recipes