Hearty Winter Vegetable Soup

Serves 4

1tbsp olive oil
1 large onion, finely chopped
1 medium swede, cubed
2 large carrots, diced
1 medium turnip, diced
2 leeks, sliced
80g pearl barley
1tsp mixed dried herbs
1ltr hot vegetable or chicken stock
salt & freshly ground black pepper

1. Heat the oil in a large saucepan, add the vegetables, cover and cook for 5 mins until soft. Add the barley and cook for 2-3 mins.

2. Stir in the herbs, stock and seasoning to taste. Bring to the boil, cover and simmer for 45mins until the vegetables are tender. Adjust season and serve.

(Everyday Diabetic Cookbook - Stella Bowling)