Photo: John Cullen
Even avowed meat eaters will happily tuck into this vegetarian soup. It's thick and hearty with chunks of sweet potato, nubby barley and rich, tomato-y broth.
1 tbsp canola oil
2 stalks celery, minced
1 onion, chopped
2 cloves garlic, minced
1 sweet potato, peeled and diced, about 14 oz (425 g)
1/2 cup pearl barley
2 tsp dried oregano leaves
2 tsp dried basil leaves
3 tbsp tomato paste
2 tbsp balsamic vinegar
6 cups reduced-sodium vegetable broth, or chicken broth, divided
1 540 mL can lentils, drained and rinsed
2 tbsp chopped flat-leaf parsley
Heat oil in a large pot over medium. Add celery, onion and garlic, and cook, stirring, for 5 minutes or until softened.
Add sweet potato, barley, oregano and basil, and stir to coat well. Add tomato paste and vinegar, and stir to combine.
Add 5 cups of the broth and bring to a boil. Reduce heat; cover and simmer for about 35 minutes, or until sweet potato and barley are tender.
Stir in remaining broth, plus lentils and parsley; cook 5 minutes more, or until the soup is heated through.
Calories 178, Protein 9g, Carbohydrates 32g, Fat 2g, Fibre 5g.
Originally published in the October 2010 issue. Photo by John Cullen.
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