Megan's Veggie Soup

Ingredients:
* 142g/5 oz parsnip, chopped
* 2 large carrots, chopped
* 1 stick celery, chopped
* 1 medium onion, chopped
* 28g/1 oz frozen peas
* 1/2 yellow pepper, chopped
* 28g/1 oz pearl barley, dried
* 1136ml/2 pt stock made with Vecon
* salt and ground black pepper

Place all ingredients into a large saucepan, bring to the boil and simmer for
15-20 minutes until the vegetables are tender. Using a potato masher roughly mash, leaving vegetables quite chunky. The secret of this soup is to leave it overnight so it can
improve in flavour and reheat it the next day. Season to taste and serve.

Serves: 4
Sins per serving: Sin-free on Green, 3 Sins on Original