Vegetable Soup

I recently bought a new vegetarian cookbook,  martha goes green - a vegetarian cookbook, as a way of achieving my goal of cooking more vegetarian meals this year.  The more I eat vegetarian the more I enjoy my nights without eating meat so this week I've sneaked in two vegetarian meals on the menu plan;)  On the menu tonight was Vegetable Soup. (Serves 6-8 * Vegan)


1 small leek
2 tablespoons oil
1 onion, diced
6 garlic cloves, minced
2 celery stalks, chopped
1/2 teaspoon salt
2 medium potatoes, peeled and diced
3 cups diced pumpkin
1 carrot, peeled and chopped
2 teaspoons dried mixed herbs
1 cup pearl barley, rinsed
1 cup green split peas, rinsed
6 cups vegetable stock
2 cups water
salt and pepper to taste


Remove ends and outer leaves from leek, half length ways, wash and slice.  Set aside.


Heat oil in a large pot over a medium heat and cook onion and garlic until clear.  Add celery and salt and cook until celery becomes soft.  Add leek and cook for 5 minutes.  Add remaining vegetables, herbs, barley, split peas, stock and water and season with salt and pepper.  Bring to a boil, cover and simmer over a medium heat for 45-60 minutes or until vegetables are tender.


Serve chunky, or give a rough blend or mash if a smoother consistency is desired.


Note: If soup is too thick add extra water until a desired consistency is reached.


This recipe results in quite a large yield, however, the recipe can be halved, or the remaining soup can be frozen and reheated at a later date.


It was a really yummy soup, lovely flavours and perfect for the cooler months, plenty of vegetables to help with those nasty colds too.  I hope you enjoy it too.


xo