Vegetable Soup

This warm, rich and healthy soup was given to us by a friend in Darwin.
1 cup pearl barley
1 cup green split peas
1 cup lentils
1 Tbsp oil
1 leek, washed, halved and thinly sliced
3 cloves garlic, crushed
1 large carrot, diced
4 stalks celery, diced
2 zucchini, diced
1 swede, peeled and diced
1 turnip, peeled and diced
8 cups vegetable stock
salt and pepper to taste
Heat the oil in a large pan and add the leek and garlic. Cook until soft. Add the carrot, celery, zucchini, swede and turnip. Cook for 2 minutes.
Stir in the pearl barley, green split peas and lentils.
Add two cups of water and bring to the boil. reduce the heat and simmer for an hour.
Stir occasionally.
Add the vegetable stock. Season to taste.
Bring back to the boil and simmer for 5 minutes.
Serve hot with warm bread rolls.
Serve 4 people.



About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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