no meat RECIPES

Vegetable and barley soup Thick, rich and hearty – it’s a soup you could almost eat with a fork. One thing is for sure, the pesto toasts are a must-have addition. Get dipping!

Meat-free

In the slow cooker

Preparation time 15 mins Cooking time 8 hours Serves 6

800g Kent pumpkin, seeded,

peeled, cut into 2cm pieces 250g sweet potato, peeled,

cut into 2cm pieces 2 carrots, thinly sliced

2 stalks celery, thinly sliced 1 brown onion, finely diced 4 cloves garlic, finely grated

1 cup pearl barley

¼ cup finely chopped flat-leaf

parsley leaves

1 Tbsp fresh thyme leaves,

plus extra to garnish

410g can diced tomatoes

with tomato paste

1.5L salt-reduced vegetable stock 750ml water

Sea-salt flakes and freshly ground

black pepper, to season Basil pesto toasts, to serve

STEP 1 Put all ingredients, except toasts, in the bowl of a 5.7L slow cooker.

STEP 2 Stir to roughly mix together.

STEP 3 Place bowl in appliance.

STEP 4 Cover with lid and cook on the low setting for 8 hours.

STEP 5 Remove bowl from appliance, remove lid and season. Serve with pesto toasts.

Vegetable and barley soup