My cousin Bron makes a lovely hearty vegetable soup which I have adapted to create this recipe. It is a very forgiving recipe so feel free to use whatever vegetables you have in the garden/pantry/fridge. Serves a family of 4 with leftovers.
PrintBron’s Vegetable, Lentil & Barley Soup
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 6–8serves 1x
- Category: Dinner
- Method: Large heavy based saucepan or Instantpot
- Cuisine: Vegan dinner
Ingredients
· 1 brown onion, chopped
· 2-3 cloves garlic, chopped
· 2 celery stalks, chopped
· 2 large carrots, peeled and chopped
· Half a medium-large butternut pumpkin, skin removed and chopped into chunks
· 1 medium zucchini, chopped into chunks
· 1 can chopped tomatoes
· 1 cup McKenzie’s Soup Mix, rinsed (contains yellow & green split peas, barley & red lentils)
· 1 cup split red lentils
· 2 heaped tsp/cubes vegetable stock powder
· 4 leaves Tuscan kale, silverbeet or spinach, de-stemmed and finely chopped
· Enough water to cover the vegetables
· Cracked black pepper and chopped parsley to serve
Instructions
Heat a large heavy-based pot on medium-high heat, then add chopped onions. Add a dash of water to prevent the onions from sticking and continue to do so when the water evaporates. Cook for 3-4 minutes, then turn the heat down and add the garlic, celery, carrot, pumpkin, zucchini, and tomatoes. Cook for a further 5-10 minutes on medium heat.
Rinse the soup mix and red lentils then drain and add to the pot. Stir until combined with the vegetables. Add the stock powder and water.
Bring to the boil on high heat and then reduce heat to medium and cook, covered for approximately 45 mins -1 hour or until all the vegetables, lentils and barley are starting to break down. Turn off the heat, add the chopped greens and cover, allowing the residual heat to soften the greens.
Serve into bowls and top with chopped parsley and cracked black pepper. Enjoy! Leftovers will keep for 3-4 days in the fridge or for up to 3 months in the freezer.
Instant pot version
If you have an Instant Pot (pressure cooker), add all ingredients, except the greens, to the pot and cook on high pressure for 15 mins, allowing the pressure to release naturally. Add the greens, allow them to soften and then serve.
