Marmite, Mushrooms and Barley Soup
Prep
10 min
Cook
40 min
Serves
4
Skill
Prep
10 min
Cook
40 min
Serves
4
Skill
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 salt
edreduced vegetable stock - 4 cups water
- 1 broccoli, cut into small florets
- freshly cracked black pepper
To serve
- fresh parsley, roughly chopped
Nutrition per serving
1340 kJ
energy kj
16 g
protein
2 g
saturated fat
15.2 g
dietary fibre
31 g
carbohydrate
8 g
sugars
720 mg
sodium
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.
- 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
Nutrition per serving
1340 kJ
energy kj
16 g
protein
2 g
saturated fat
15.2 g
dietary fibre
31 g
carbohydrate
8 g
sugars
720 mg
sodium
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.