SQUASH, SPINACH & PEARL BARLEY SOUP

1. Prep the Ingredients: 

• Dice the onion and celery. 

• Mince the garlic. 

• Peel the squash, remove the seeds, and cut into cubes. 

2. Sauté the Aromatics: 

• Heat the olive oil in a large pot over medium heat. 

• Add the onion, celery, and garlic. Sauté for 3-4 minutes until soft and translucent. 

3. Add the Squash & Spices: 

• Stir in the squash, sage, thyme, paprika, salt, and pepper. 

• Cook for another 2-3 minutes, stirring often. 

4. Simmer the Soup: 

• Pour in the vegetable stock and add the bay leaves and rosemary sprig. 

• Bring to a boil, then stir in the pearl barley. 

• Reduce heat and let simmer for 20-25 minutes, until the barley is tender with a slight chew. 

5. Finish & Serve: 

• Remove the bay leaves and rosemary sprig.. 

• Stir in the spinach just before serving, allowing it to wilt. 

• Taste and adjust seasoning if needed. 

Tip: If reheating, you may need to add a little extra stock or water.  

SQUASH

Our squash’s unique chestnut flavour and vibrant colour enhances any meal. Use it in delicious soups, pastas, and pies, or bake it into moist cakes and breads.

• wb_sunny Dec – Jun
• grass Gisborne & Chertsey
• check Source of Dietary fibre
• check Source of Folate. Potassium. Vitamin A & Vitamin E

BABY SPINACH

Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.

• wb_sunny Available All Year Round
• grass Gisborne
• auto_awesome Washed & Ready To Eat
• check Good source of Folate
• check Source of Vitamin A

• 1 small LeaderBrand Squash, peeled, seeded, and cubed
• 120g LeaderBrand Baby Spinach 
• 1 tbsp olive oil 
• 1 large brown onion, diced 
• 1 rib celery, finely diced 
• 3 cloves garlic, minced  
• 2 tsp dried sage 
• 1 tsp fresh thyme 
• ¼ tsp paprika 
• Salt and pepper, to taste 
• 1300ml vegetable stock 
• 2 bay leaves 
• 1 sprig rosemary 
• ¾ cup pearl barley