Vegan Barley, Lentil & Vegetable Soup With Parsley Pesto

15 Ingredients

Number of servings

4

250grams broccoli, broken into florets
1 red capsicum, deseeded, diced
2 carrots, diced
1 large onion, finely sliced
3 cup parsley, stalks removed (for parsley pesto)
1 potato, diced
3tablespoons extra virgin olive oil (save 2 tbs for parsley pesto)
1teaspoons dried thyme
1 lemon, juiced (for parsley pesto)
2L vegetable stock (preferably homemade)
1 cup pearl barley
3 clove garlic, crushed (save 2 cloves garlic peeled for later)
50grams pine nuts (for parsley pesto)
2 stick celery, sliced
1/2 cup French-style lentils (see tip)

Nutrition per serving

27% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Heat oil in a large saucepan over medium heat. Add onion, garlic and thyme. Cook, stirring frequently, for about 5 minutes. Add carrot, celery, potato, barley and lentils. Cook, stirring, for about 3 minutes. Add stock. Bring to the boil, then simmer for 40 minutes or until barley is tender.

Step 2 of 3

Meanwhile, to make the pesto, place all ingredients into a food processor and process until mixture forms a paste.

Step 3 of 3

Add broccoli and capsicum to soup. Simmer for another 5 minutes. Serve soup topped with parsley pesto.