Herby Vegetable Soup
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
2 sprays olive oil 1 onion, chopped 2 carrots, about 115 g/4 oz, peeled and chopped 2 celery sticks, trimmed and sliced 1 potato, about 55 g/2 oz, peeled and chopped 40 g/11/2 oz quick-cook pearl barley 850 ml/11/2 pints vegetable stock 1 bouquet garni pepper 150 ml/5 fl oz semi-skimmed milk 1 tbsp chopped fresh mixed herbs, such as parsley, chives and oregano 2 tbsp low fat natural yogurt, to serve.
1 Heat a large saucepan and spray with the oil. Add the onion, carrots, celery and potato and cook over a low heat, stirring frequently, for 5 minutes. Rinse the pearl barley then add to the saucepan together with the stock and bouquet garni and pepper to taste. 2 Bring to the boil, reduce the heat to a simmer, cover with a lid and simmer for 15 minutes, or until the vegetables are tender. Discard the bouquet garni, stir in the milk and heat gently for 3 minutes. Stir in the chopped herbs and adjust the seasoning, if necessary. Divide equally between 4 warmed bowls with a spoonful of yogurt swirled round in each.
calories per portion 98