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Janella Purcell

Chunky Peasant-style Soup


Ingredients

  • 2 tbls olive oil
  • 1 leek, white part only finely sliced
  • 2 garlic cloves, crushed
  • 1 carrot, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • ½ cup barley, washed
  • 1 tbls thyme leaves
  • 1 bay leaf
  • 1 tsp dried oregano
  • 1 litre fish stock
  • ½ cup brown rice pasta (shells)
  • Sea salt and cracked pepper
  • 1 cup italian parsley leaves

Method

  1. In a soup pot saute the leek in the olive oil unitl soft. Then add the garlic and cook for another 30 seconds.
  2. Now add your vegetables and stir to coat them in the oil. Then the barley, herbs and stock.
  3. Bring to the boil then drop to a simmer for about 30 minutes or until the barley is almost cooked. Taste for seasoning.
  4. Lastly add the pasta and let it cook to al dente. Serve garnished with roughly chopped parsley.
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  • Cookette
    March 2011

    Hello. I had so much trouble finding this recipe. I recall you called it a "broth" but couldn't remember anything else. I remembered some ingredients but I had to trawl through all your recipes to find this one. Couldn't there be an easier search option, like an A - Z of ingredients?

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