Herby Vegetable Soup

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a large pan and spray with cooking oil. Add onion, carrots, celery and potato. Cook over low heat for 5 minutes. Rinse pearl barley, then add to the pan together with the stock and bouquet garni and pepper to taste.
  • Bring to a boil, reduce the heat to a simmer, cover with a lid and simmer for 15 minutes, until veggies are tender. Discard the bouquet garni, stir in milk and heat for 3 minutes (gently). STir in chopped fresh herbs and adjust the seasonings, if necessary. Add a bit of yogurt to each bowl before serving.
  • ***NOTES****.
  • If you're not worried about a vegetarian vegetable soup, use chicken stock.
  • Bouquet garni can be substituted for 3 stalks parsley, 1 sprig thyme and 1 bay leaf.
  • I substitute pearl barley for quick cooking, but cook time needs to be increased to 30-35ish minutes.
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