Winter vegetable and barley broth recipe

  • Serves 4
  • 15 mins to prepare and 6 hrs 00 mins to cook
  • 237 calories / serving
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Turn the slow cooker on to high or low. Put all of the vegetables, bay leaves, thyme and pearl barley into the slow cooker dish. Mix the tomato purée into the hot stock and pour over the vegetables. Mix well and cover with a lid. Cook for 4 hours on high or 8 hours on low.

Remove the bay leaves and thyme stalk then stir in the butter and chopped parsley. Add seasoning to taste and serve hot.

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  • Ingredients

  • 1 leek, thinly sliced
  • 2 sticks of celery, finely sliced
  • 2 carrots, peeled and diced into 1-2cm pieces
  • 1 medium parsnip, peeled and diced into 1-2cm pieces
  • 1 medium potato, peeled and diced into 1-2cm pieces
  • 2 bay leaves
  • 2 stalks of thyme
  • 100g pearl barley
  • 1½tbsp tomato puree
  • 1 litre hot vegetable or chicken stock
  • 40g (1½ oz) butter
  • 2tbsp chopped flat leaf parsley
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  • Energy 995kj 237kcal 12%
  • Fat 10g 15%
  • Saturates 6g 28%
  • Sugars 6g 7%
  • Salt 2.3g 39%

of the reference intake
Carbohydrate 33.5g Protein 4.3g Fibre 8.3g


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