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Chunky Vegetable Barley Soup
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- 2 - 3 garlic cloves
- 10 sprigs fresh parsley, leaves only
- 6 oz carrots, cut into pieces (2 in.)
- 6 oz red onions, quartered
- 6 oz celery, cut into pieces (2 in.)
oz broccoli florets
or 2 oz Brussels sprouts, trimmed and halved
- 5 oz barley (pearl barley)
- 40 oz vegetable stock
white pepper, to taste
or ground black pepper, to taste
- 8 oz cabbage, thinly sliced
- Parmesan cheese, grated (optional)
- microgreens, to garnish
- per 1 portion
- 400.3 kJ / 95.7 kcal
- 3.5 g
- 20.4 g
- 0.6 g
- Saturated fat
- 0.1 g
- 5.1 g
- 64.9 mg
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