Winter Veg and Barley Soup
Ingredients
- 1-2 tbsp olive oil
- 1 medium onion
- 100 g leek
- 100 g celery
- 100 g parsnip
- 100 g swede
- 150 g carrots
- 1 -2 garlic cloves (optional)
- A few sprigs thyme
- 60 g barley grain / pearl barley
- 1.5 litres vegetable stock (bouillon powder or a stock cube is fine)
- 100 g savoy cabbage
- to season salt and pepper
Accompaniment
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Description
Satisfying root vegetable soup for the winter months. A variation on my take on vegetable minestrone, using barley instead of pasta.
Method
Preparation
-
1
Peel and dice the onion.
-
2
Thinly slice the leek and celery.
-
3
Peel and dice the parsnip, swede and carrot.
Cooking the Vegetables
-
4
Put the olive oil in a saucepan over a medium heat.
-
5
Add all the vegetables, stir well, and cook for 5 minutes, stirring occasionally.
Adding Flavors
-
6
If using garlic, chop it finely or grate/crush it, and add to the vegetables.
-
7
Add the thyme, stir for a minute, add the barley, then pour in the stock and season.
Simmering
-
8
Bring to the boil.
-
9
Turn the heat to low and simmer for 40 minutes, stirring occasionally.
Final Touches
-
10
Shred the cabbage and add to the soup.
-
11
Simmer for a further 5 minutes.
-
12
Taste, and season if needed.
Chef's Tips
You can vary the veg depending on what you have / like - e.g. leave out the celery, use sweet potato or butternut squash. Little cubes of potato work well too, as does kale or cavolo nero instead of the cabbage. Sage is also good instead of, or in addition to, the thyme - just chop finely and add in with the veg at the beginning.
*If your barley is 'quick cook' and will only take 20 minutes, you may want to simmer the veg for 15 to 20 minutes first, before adding.
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