Ingredients
- 2 tbs olive oil
- 1 onion, diced
- 1 carrot, finely diced
- 2 celery sticks, finely diced
- 2 cloves garlic, crushed
- 2 tsp ginger, fresh grated
- 100g brown button mushrooms, quartered
- 100g white button mushrooms, quartered
- 2 bay leaves
- ¾ cup pearl barley
- 2 tsp Marmite
- 2 cups salt
edreduced vegetable stock - 4 cups water
- 1 broccoli, cut into small florets
- freshly cracked black pepper
To serve
- fresh parsley, roughly chopped
Method
Heat oil in a pot. Cook onion, carrot, celery, garlic and ginger until soft, about 5 minutes.
Add mushrooms and cook until softened, about 5 minutes.
Stir through the bay leaves and pearl barley.
Dissolve Marmite in the vegetable stock, then add to the pot. Add water and stir to combine. Bring to the boil.
Once boiling, reduce to a simmer and cook for 20 minutes.
Add broccoli and cook for a further 5-10 minutes or until the broccoli and barley are tender.
Season to taste with black pepper.
Garnish with parsley to serve.
Nutritional information
-
Per Serving
-
Energy (kJ)1340
-
Energy (Cal)321
-
Protein (g)16
-
Fat (g)11
-
Saturated Fat (g)2
-
Carbohydrate (g)31
-
Sugars (g)8
-
Dietary Fibre (g)15.2
-
Sodium (mg)720
-
Potassium (mg)1219
-
Iron (mg)4.5
-
Calcium (mg)115
Our Tips
- Serve with a side of toasted wholegrain bread