Low Fat Winter Soup

Serves 4 | Prep 15mins | Cook 1hr 10mins

Ingredients

• 1500 ml Simply Stock, Vegetable, Knorr
• 100g Pearl Barley, Raw, Average
• 2 Leek/200g Leeks, Trimmed, Waitrose
• 2 Med Stalk/80g Celery, Raw, Average
• 200g Carrots, Whole, Raw, Peeled, Average
• 200g Parsnip, Raw, Unprepared, Average
• 75 ml Wine, White, Dry
• 30 g Tomato Puree, Average
• 1 tsp / 0.6g Bay Leaves, Dried

Method

1. Add the pearl barley to the vegetable stock and bring to the boil. Reduce the heat and simmer, stirring occasionally.
2. Peel the carrots, parsnips, leek and celery and chop into small cubes.
3. Put the wine into a separate (large) pan and add the leeks, cover and simmer for 5 minutes.
4. Add the remaining vegetables, simmer for another 5 minutes, stirring a couple of times.
5. Pour the stock/barley into the pan of vegetables.
6. Add the tomato puree and 2 bay leaves.
7. Bring to the boil and then simmer for approximately 40 minutes. Stirring occasionally.

Season with ground black pepper and chopped parsley.

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