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Marmite, Mushrooms and Barley Soup

Name: Marmite, Mushrooms and Barley Soup
Prep time: 10 min
Cook time: 40 min
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 salted reduced vegetable stock; 4 cups water; 1 broccoli, cut into small florets; freshly cracked black pepper; To serve fresh parsley, roughly chopped

Serves: 4

Prep: 10

Cook: 40

The perfect one pot winter warmer packed with vegetables and barley. It’ll store well in the fridge or freezer for a quick lunch or dinner.

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 salted reduced vegetable stock
4 cups water
1 broccoli, cut into small florets
freshly cracked black pepper

To serve

fresh parsley, roughly chopped

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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.