Lose Baby Weight
Healthy & Tasty Pearl Barley Soup
If you ate too much of the wrong foods over the Easter weekend (yes I did too ) then try making this delicious and healthy pearl barley soup to help your system to recover from all the junk and put back some good nutrients in your body.
This one is one of my favourites and I like to make a big batch and freeze it for snacks during the day or light lunch when I am too busy to cook
Pearl barley and vegetable soup (serves 4)
- 1 tbsp olive oil
- 1 onion, sliced
- 2 sticks of celery, finely sliced
- 2 carrots, peeled and diced
- 1 medium parsnip, peeled and diced
- 4 diced mushrooms
- 2 bay leaves
- 2 stalks of thyme
- 100g pearl barley
- 1.2 L salt-reduced vegetable stock
- 1 tbsp tomato paste
- 2 tbsp chopped flat-leaf parsley
Heat a saucepan over medium heat. Add oil, onion until softened. Add all of the celery, carrots and parsnip and cook over a medium heat for about 5 minutes, or until the veg has just started to soften.
Stir in the bay leaves, thyme, pearl barley, mushrooms, stock and tomato paste. Bring to a simmer and cook for about 45 minutes until the vegetables are very tender and the pearl barley is soft. Remove the bay leaves and thyme stalk and stir in the chopped parsley. Serve and season with salt and pepper to taste.
This soup has 210 calories per serve
This article was written by Rhian Allen, Founder of Lose Baby Weight. For more motivation, advice, recipes and exercise plans visit http://www.losebabyweight.com.au and for daily motivation join the Lose Baby Weight Facebook page at http://www.facebook.com/losebabyweight.com.au