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
Step 1
Heat oil in a pot. Cook onion, carrot, celery, garlic and ginger until soft, about 5 minutes.Step 2
Add mushrooms and cook until softened, about 5 minutes.Step 3
Stir through the bay leaves and pearl barley.Step 4
Dissolve Marmite in the vegetable stock, then add to the pot. Add water and stir to combine. Bring to the boil.Step 5
Once boiling, reduce to a simmer and cook for 20 minutes.Step 6
Add broccoli and cook for a further 5-10 minutes or until the broccoli and barley are tender.Step 7
Season to taste with black pepper.Step 8
Garnish with parsley to serve.