Vegetable Soup

You really can't beat a bowl of steaming veg-packed soup – this hearty supper is crammed with carrots, celery, tomatoes and spinach, and topped with a dollop of pesto for a zesty finish.

1 tbsp olive oil
1 onion, finely diced
1 carrot, peeled and diced
2 cloves garlic, finely chopped
2 sticks celery, diced
1 tbsp picked thyme leaves
80g (3oz) pearl barley
900ml (1 1/2 pints) hot vegetable stock, simmered for 20 minutes
100g (3 1/2oz) broccoli florets, finely sliced
1 tomato, diced
handful baby spinach leaves, chopped
4 tbsp pesto with fresh basil
extra virgin olive oil

Heat the olive oil in a large nonstick saucepan. Add the onion and cook until softened. Next add the carrot, garlic and celery and cook for 5 minutes.
Add the thyme leaves, pearl barley and vegetable stock and simmer for 25 minutes, or until the barley is tender. Add the broccoli and tomatoes, and cook for a further 5 minutes. Season to taste.
To serve, stir through the spinach. Ladle into bowls and spoon some pesto over each one. Drizzle some extra virgin olive oil over each one and serve.
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.