Easy Chucky Vegetable Broth
Very easy broth that can be made in bulk and frozen. More veg is better, and even a can or two, or a few frozen beans such as broad beans or soya, would not go amiss. I tend not to liquidise too many soups, as I really like to see all the components. I do add a little Parmesan cheese and extra virgin olive oil as an optional extra, but that’s up to you.
Ingredients
- 2 medium onions, peeled and chopped
- 4 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 4 sticks celery, chopped
- 1 small sweetheart cabbage, sliced finely
- 410g g tin chopped tomatoes in juice with herbs
- 500 ml water
- 10 g a vegetable stock cube
- 75 g pearl barley
- pepper to taste
- 1 pinch salt, possibly, but do check
- 2-4 tbsp grated Parmesan cheese, optional
- 4 tbsp extra virgin olive oil
Instructions
- Place all the vegetables in a large saucepan. Bear in mind they will cook down to 50% of the original volume, and the potatoes will start to break up, so don’t panic if it looks like too much.
- Add the tomatoes and their juice, water, stock cube, and barley, then bring to the boil and stir well.
- Reduce the heat to a simmer for 40-45 minutes, or until the barley is cooked.
- Once cooked, the broth should be thick and chunky.
- Taste, adjust the seasoning, then add the cheese and stir through the olive oil.
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Nutrition
373
Calories
16G
Fat
3G
Saturates
11G
Sugars
677G
Salt
8G
Protein
53G
Carbs
10G
Fibre
ⓘ UK Government Reference Intakes (RIs).
