Vegetable and barley soup

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

Our recipes use a 15 ml tablespoon. The standard Australian tablespoon holds 20 ml, so use three level teaspoons where a tablespoon is listed.

• 150 g pearl barley, rinsed
• 2 carrots carrots, peeled and diced
• 2 sticks celery, washed and sliced
• 1 leek leek, washed thoroughly and sliced
• 400 g tinned tomatoes
• 1.5 l reduced-salt vegetable stock
• 1 tbsp olive oil

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Soften the leek, carrot and celery in the oil.
2. 2Step 2. Add the barley, tomatoes and stock and bring to the boil.
3. 3Step 3. Simmer for 40 minutes until the barley is tender.
4. 4Step 4. Cool leftovers quickly and refrigerate or freeze in portions.

Allergens for your selection

• Contains: Cereals containing gluten
• Contains: Celery

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.