Nothing is more welcoming on a cool day than a homemade meal, and this nourishing vegetable barley soup is sure to please. Packed with hearty vegetables, this colourful, vitamin-packed dish will warm you up from head to toe.
Prep time: 20 minutes
Cook time: 40 minutes
Ingredients@(headingTag)>
- 1 tbsp extra virgin olive oil
- 1 small red onion, chopped
- 1 clove of garlic, minced
- 2 cups butternut squash, peeled and chopped
- 2 parsnips, peeled and chopped
- 1/2 cup pot or pearl barley
- 5 cups vegetable broth
- 3 sprigs thyme
- 2 fresh or dry bay leaves
- 1 green pepper, diced
- 2 plum tomatoes, chopped
- 3 tbsp roasted pepita seeds (optional)
- Parmesan cheese to taste (optional)
- Hot sauce to taste (optional)
Instructions @(headingTag)>
Tip: Substitute your favourite squash or pumpkin for the butternut squash.
This recipe is courtesy of Half Your Plate.
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