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Roast Veggie Soup with Chicken and Barley

Chop 12 tomatoes and 1 seeded red capsicum in half. Peel and dice 1 medium butternut pumpkin. Peel 2-3 Cloves of garlic (or more if you love garlic). Line a large baking dish with baking paper. Place all of these ingredients onto the baking dish and drizzle with olive oil and sprinkle with salt and pepper. Roast in a moderate oven until well cooked (about 30-40 minutes)

While the veggies are roasting, rinse and then soak 1/2 cup of barley in cold water.

When the roast veggies have cooled, peel the skin off the tomatoes and capsicum and puree all ingredients in a food processor.

Gently fry 1 chopped onion in a large pot with 1 Tbs of olive oil until the onion is cooked. Add 400grams of diced chicken and cook. Add 2 cups of chicken stock, 1 cup water and veggie puree. Simmer until barley is cooked through (about 30-40 minutes)

Serve straight away with some freshly baked bread from the Dwellingup General Store.