Winter soup

Winter soup 

This is a great freezer meal, for those days when you can't be bothered to cook (we all have though days...right?!) 

My version is quite heavy on exchanges but I will add optional PKU friendly substitutions in where possible.

Ingredients: (makes 2 bowels) 

1 onion 
2 cloves of garlic crushed
1tsp thyme (fresh or dried) 
2 carrots 
1 celery stick 
80g potato (1 exchange- could swap for sweet potato) 
2 parsnip 
25g Peas (1 exchange) 
42g Pearl Barley (2 exchanges- could use low protein pasta instead) 
1.5ltr veg stock 
handful of Parsley 


Method: 

• Heat 2tbsp of oil on a medium heat and add the chopped onion and celery. Cook for 2 mins until the onion has softened and gone clear. 
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• Add the thyme and garlic. 
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• Roughly chop and add the rest of the veg, expect the peas and cook for a further 5 mins until softened. 
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• Add the Pearl Barley (or pasta), stir in well cook for 1 min. 
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• Add the veg stock and leave to simmer on a medium heat for 40-45mins. 
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• When Pearl Barley is soft and not too chewy you know the soup is cooked. 
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• Pour half the soup into a blender and whizz until smooth, add back to the rest of the soup for a lovely chunky texture. 
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• Add the peas and leave to cook for 3 mins. 
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• Right before serving roughly chop some Parsley and stir through. 

Tip 

Add 1/2 tspn of Cayenne pepper if you like heat. It adds a lovely warmth to the dish. 

Double the recipe, and put any leftovers in sealable sandwich bags and pop them in the freezer.