Vegetable and Barley Broth Recipe
(SERVES 8)

1
1
2
40 g
2 cups
2 litres
1 tsp
50 g/ 1/4 cup
250 g

onion, diced
leek, thinly sliced
carrots, diced
butter
diced swede
vegetable or beef stock
vegemite
barley
brussels sprouts, shredded

Method:

1. Place the onion, leek, carrots and butter in a large, heavy-based pan. Cover and sauce over a medium heat for occasionally while still in contact with the heat.

2. Add the swede, stock and vegemite and bring to the boil. Meanwhile, wash the barley in cold water, drain well and add to the pan. Cover the pan and gently boil for 30 minutes.

3. Add the brussels sprouts, stir well and simmer for another 1-2 minutes.

4. Pour the hot soup into a pre-warmed vacuum flask and cover immediately. The remaining soup can be frozen in 250 ml/ 1 cup quantities, then thawed and reheated in a microwave oven for several more packed lunches.

PREPARATION TIME: 30 minutes     COOKING TIME: 35 minutes

 

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