Pumpkin, Vegetable and Barley Soup

The pumpkins are still in season and in the colder winter months soups are comfort for the soul. Easy to make, full of flavors and packed with nourishing vegetables its the time of year to get your soup on. I roasted a little butternut squash any pumpkin would work and a mixture of desired vegetables.

Ingredients:

• one small butternut squash - roasted and cubed 
• a handful of frozen peas
• handful of frozen sweetcorn 
• one tomato chopped
• 3 cloves of garlic chopped
• 1/2 a red onion chopped
• one tablespoon of white balsamic vinegar 
• 3 cups of water 
• a handful of frozen green beans 
• a pinch of red chili flakes 
• 1/2 cup of quick cook barley 
• a pinch of Italian herbs 

Method:

1. saute the onion and garlic  in olive oil for about 3 minutes, then add the chili flakes and the white balsamic vinegar 
2. add the chopped tomato and allow it to reduce down 
3. then add the cooked and cubed butternut squash ( I roasted this in half for about 20 minutes at 400 degrees)
4. add the mixed frozen vegetables and cover with water about 2-3 cups, after about 5 minutes add the barley and cook for a further 5-10 minutes, when nearly cooked add some Italian herbs 
5. enjoy 

We just returned from a trip to Turks and Caicos it was lovely, amazing beaches and mesmerizing turquoise waters. Stay tuned for Island inspired recipes one with peas and rice cooked in coconut milk that I got from a cashier at a local store. 

Happy new year lovely folks, may it be filled with laughter and adventure 

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