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Ingredients
- 1 lemon peel only, no pith (approx. 0.5 oz of peel)
- 1 oz dried porcini mushrooms
- 1 tsp fennel seeds
- 1 ½ tsp salt to taste, divided
- 1 ½ tsp fresh ground pepper to taste, divided
- 5 oz yellow onions quartered
- 2 garlic cloves
- 1 oz olive oil
- 5 ½ oz parsnips diced (½ in.) (approx. 3 med. parsnips)
- 6 oz carrots diced (½ in.) (approx. 4 med. carrots)
-
10
oz Yukon gold potatoes cubed (½ in.), (approx. 3 med. potatoes)
or 10 oz sweet potatoes cubed (½ in.), (approx. 3 med. potatoes) - 4 ½ oz celery cut into pieces (¼ in.) (approx. 5 stalks)
- 4 oz pearl barley
- 22 oz water
- 2 heaping tsp vegetable stock paste
- 1 oz tomato paste
- 1 can diced tomatoes (approx. 14.5 oz)
-
8
oz baby portobello mushrooms sliced
or 8 oz sugar snap peas sliced - parsley to garnish
- Nutrition
- per 1 portion
- Calories
- 347 kcal / 1452 kJ
- Protein
- 7 g
- Fat
- 8 g
- Carbohydrates
- 65 g
- Fibre
- 12 g
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