Veggie and Barley Vegan Soup
Servings: 6
Calories: 250kcal
Cost: $10
Print Recipe
Equipment
- Slow Cooker
Ingredients
- 800 g of pumpkin seeds removed and cut into 2 cm cubes
- 250 g of red sweet potatoes peeled and cut into 2 cm cubes
- 1 medium onion finely diced or crushed in the wizz
- 2 carrots cut into circles
- 2 celery stick sliced finely
- 4 cloves of garlic minced
- 1 cup of pearl barley rinsed
- 1 tin crushed tomatoes
- 1 tablespoon fresh thyme leaves
- ¼ cup chopped flat leaf parsley
- 1500 ml Vegetable stock salt reduced
- 750 ml of water
Instructions
- Put all the ingredients into the slow cooker bowl and mix together to roughly combine.
- Pop the bowl into the slow cooker appliance.
- Place the lid on and turn the slow cooker on to low and cook for 8 hours.
- Serve with crusty bread or toasted sour dough topped with pesto and season to taste.
Nutrition
Calories: 250kcal | Carbohydrates: 58g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 1057mg | Potassium: 916mg | Fiber: 11g | Sugar: 10g | Vitamin A: 26436IU | Vitamin C: 45mg | Calcium: 121mg | Iron: 3mg
