martha goes green

Vegetable soup

vegan : serves 6-8

• 1 small leek
• 2 Tbsp oil
• 1 onion, diced
• 6 garlic cloves, minced
• 2 celery stalks, chopped
• ½ tsp salt
• 2 medium potatoes, peeled and diced
• 3 cups diced pumpkin
• 1 carrot, peeled and chopped
• 2 tsp dried mixed herbs
• 1 cup pearl barley, rinsed
• 1 cup green split peas, rinsed
• 6 cups vegetable stock
• 2 cups water
• salt and pepper, to taste
  
  

Remove ends and outer leaves from leek, half lengthways, wash and slice. Set aside.

Heat oil in a large pot over a medium heat and cook onion and garlic until clear. Add celery and salt and cook until celery becomes soft. Add leek and cook for 5 minutes. Add remaining vegetables, herbs, barley, split peas, stock and water and season with salt and pepper. Bring to a boil, cover and simmer over a medium heat for 45-60 minutes or until vegetables are tender.

Serve chunky, or give a rough blend or mash if a smoother consistency is desired.


Note: If soup is too thick add extra water until a desired consistency is reached.

This recipe results in quite a large yield, however, the recipe can be halved, or the remaining soup can be frozen and reheated at a later date.