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Chunky vegetable soup

Chunky vegetable soup

Feel great with this hearty soup packed full of veg. You can throw in whatever leftover veg you've got

  • Feeds 4Feeds 4
  • Ready in 1 hour 5 minutes

Each serving contains

  • Energy
    1300kj 310kcal
  • Fat
    Med 21%
  • Saturates
    Low 23%
  • Sugar
    Low 21%
  • Salt
    Med 21%

% of adult’s reference intake | Carbohydrates per serving : 28.3g


  • 100g pearl barley
  • 2 tbsp olive oil
  • 1 leek or onion, trimmed and finely chopped
  • 1 1/2 tbsp medium curry powder
  • 2 tsp ground coriander
  • 4 carrots, peeled and cut into small pieces
  • 2 sticks celery, cut into small pieces
  • 1/2 swede, peeled and cut into small pieces
  • 1 parsnip, peeled and cut into small pieces
  • 1 potato, peeled and cut into small pieces
  • 400g tin chopped tomatoes
  • 1.5-1.8 litres vegetable stock, made with 1/2 stock cube
  • 1 tbsp tomato puree


  1. In a small pan boil the pearl barley for 25 minutes
  2. Meanwhile, heat the oil in a large pan and cook the leek or onion for 5 minutes until soft
  3. Add the spices to the leek or onion and cook for a minute or two
  4. Add the carrots, celery, swede, parsnip and potato and cook for 10 minutes
  5. Add the chopped tomatoes, pearl barley, stock and tomato puree, and cook gently for 30 minutes
  6. Sprinkle over herbs, if using

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