CHUNKY VEGETABLE AND BARLEY SOUP

CHUNKY VEGETABLE AND BARLEY SOUP

Lately I have increased the amount of juicing I have been doing and have been enjoying their fresh zing in the mornings. Lunches, possible due to the awful relentless rain and wind, have been largely soups. Warming, soothing and a wonderful way to use up odds and ends in the fridge.

This soup is exactly that. Many odd pieces of veggies rescued from the vegetable drawer cooked in flavoursome broth with the addition of barley to give the soup more body and sustenance. You could of course any veggies you find lurking around, swede, turnip, courgette, celeriac, peppers, peas, sweetcorn....anything goes.

Add some herbs or different grain, quinoa or brown rice would be lovely. I wold cook these separately and add to warm up just before serving. Which ever way you go this will warm you up in this wet wintery weather.

barley-soup

CHUNKY VEGETABLE AND BARLEY SOUP

serves 3-4

ingredients
1 onion
1 celery rib
1 carrot
1 parsnip
1 large potato
1/4 cauliflower
half broccoli
1/2 cup barley
veg stock

method
  1. Peel the onion, peel the potato and parsnip. Cut all the vegetables into fine dice (about 1 cm/1/3inch).
  2. In a large sauce pan or stock pot add all the vegetables and barley.
  3. Add enough vegetable stock to cover the vegetables by about 5cm (2 inches).
  4. Bring to a boil, reduce to simmer and cook for about 20min or until the barley is cooked. Taste for seasoning.
  5. Enjoy.
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