Vegetable Barley Soup (Serves 4-6)

Tis the season for hearty soups that will fill us up, while giving us the warmth we need during these cold winter days. 

Preparation time: 10 minutes/  Stove top time: 35 minutes/  Wonderbag time: 2 hours


200ml barley
2lt water
30ml oil
2 carrots, chopped
1 stalk celery, chopped
1 onion, finely chopped
3 clove garlic, chopped
125g mushrooms, chopped
200ml frozen corn
2 vegetable bouillon cube
250ml tomato paste
30ml brown sugar
15ml mixed herbs
15 ml salt
10ml ground black pepper


Boil the barley in 1lt water for 20 minutes.
Heat the oil in a medium sized pot and fry the onion and garlic until golden.
Add the remaining vegetables and fry for 3 minutes.
Add the tomato paste, barley and water and seasoning.
Bring to the boil for 5 minutes, put the lid on and place in the Wonderbag on a mat or cloth, seal and leave to cook for 2 hours.
Serve with chopped parsley on top and fresh rolls. 

Recipe supplied by Wonderbag