Name: Pearl barley and smoked paprika minestrone soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 brown onion, cut into 1 cm dice; 1 carrot, peeled, cut into 1 cm dice; 2 celery sticks, cut into 1 cm dice; 1 zucchini, cut into 1 cm dice; 2 garlic cloves, crushed; 5.00 gm smoked paprika; 2 x 400g cans diced tomatoes; 500ml vegetable stock; 65g pearl barley; 400g can borlotti beans, rinsed, drained; 1/2 bunch kale, shredded; Shredded flat-leaf parsley leaves, to serve

Pearl barley and smoked paprika minestrone soup

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Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

Cozy up with a hearty vegan minestrone to beat the winter chill.

Ingredients:

18.20 gm olive oil
1 brown onion, cut into 1 cm dice
1 carrot, peeled, cut into 1 cm dice
2 celery sticks, cut into 1 cm dice
1 zucchini, cut into 1 cm dice
2 garlic cloves, crushed
5.00 gm smoked paprika
2 x 400g cans diced tomatoes
500ml vegetable stock
65g pearl barley
400g can borlotti beans, rinsed, drained
1/2 bunch kale, shredded
Shredded flat-leaf parsley leaves, to serve

Instructions:

In a large saucepan over high heat, sauté onion, carrot, celery, zucchini, and garlic in hot oil for 5 minutes until the onion is softened.
Sprinkle in paprika and mix well. Pour in tomatoes, stock, and barley. Bring to a boil. Lower heat and simmer for 30 minutes until barley is tender. Mix in beans and kale until kale wilts. Season to taste with salt and pepper.
Ladle soup into bowls and garnish with fresh parsley before serving.

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