Chunky Vegetable and Baley Soup
Heating time: 30 minutes
Heating temperature: Stove top
Heating mode: Stove topDownload PDF
Ingredients (2 liters)
| Amount | Measure | Name |
|---|---|---|
| 80.00 | g | Pearl barley |
| 750.00 | ml | Water |
| 25.00 | ml | Oil, Sunflower |
| 300.00 | g | Onions |
| 3.00 | g | Garlic |
| 150.00 | g | Celery, stalks |
| 320.00 | g | Potatoes |
| 25.00 | g | Tomato paste |
| 140.00 | g | KNORR Thick Vegetable Soup 4 x 27L |
| 300.00 | ml | Water |
| Robertsons Atlantic Sea Salt and Black Pepper to taste |
Preparation
1. Soak barley in water overnight.
2. Heat oil in a opt, add onion and garlic and fry till soft.
3. Add the cubed potatoes, celery, barley and its water and the tomato paste and bring to the boil.
4. Make a paste with the vegetable soup and cold water.
5. Stir into the mixture in the pot and simmer for 15 minutes.
6. Adjust seasoning.
Recipe review
(0 Ratings, 0 Reviews)
