Healthy

Barley and vegetable soup with crunchy seeds

Keep warm this winter with this beautiful, filling soup with a nutritious seed topping.
Australian Women's Weekly soup recipes

Feed the soul!

4
20M
35M
55M

Ingredients

Method

1.Heat half the oil in a large saucepan over medium heat. Cook onion, parsnip, celery and garlic, stirring, for 5 minutes, or until softened.
2.Add sauce, stock and the water; bring to the boil. Stir in capsicum, beans and barley. Simmer, covered, for 25 minutes, or until barley is tender. Season to taste.
3.Heat remaining oil in a small frying pan over medium-high heat. Cook seeds and capers, stirring, for about 1-2 minutes, or until browned lightly and fragrant. Add currants and stir until combined.
4.Just before serving, stir basil into soup. Ladle soup into serving bowls; sprinkle with seed mixture and parmesan.

Suitable to freeze. Not suitable to microwave. Omit the parmesan cheese if following a vegan diet.

Note

Related stories

Four pieces of red meat, such as a cut of a steak, cooked and skewered on a fork.
Healthy

Should you eat red meat?

To meat, or not to meat? DL mag dietitian and diabetes educator Dr Kate Marsh explores the research on red meat and diabetes to help you decide where meat fits into your eating plan.