SUPER SOUPS!
This super veg supper uses pantry staples, like noodles and miso, and long-lasting produce, like pumpkin and ginger. See our tips on page 100.
vegan super soup
serves 6 | prep 15 mins | cooking 1 hour
60ml ( 1/4 cup) extra virgin olive oil
1 red onion, finely chopped
1 leek, trimmed, halved lengthways, thinly sliced
1 celery stick, coarsely chopped
1 large carrot, peeled, coarsely chopped
3 garlic cloves, finely chopped
350g sweet potato, peeled, cut into 2cm pieces
220g (1 cup) pearl barley, rinsed
2 fresh bay leaves
2 large fresh rosemary sprigs
1.5L (6 cups) vegan stock (see tip)
2 cups kale leaves, torn
almond & basil pistou
60g ( 1/3 cup) blanched almonds, toasted 1 garlic clove, finely chopped
1 1/2 cups fresh basil leaves
100ml extra virgin olive oil
1 Heat oil in a large saucepan over high heat. Add onion. Reduce heat to low. Cook, stirring often, for 5 minutes or
