2 Tablespoons olive oil
1 large onion finely chopped
1 carrot peeled and finely diced
2 sticks celery finely diced
1 swede peeled and finely diced
1 turnip peeled and finely diced
1 parsnip peeled and finely diced
1 Tablespoon rosemary finely chopped
10 sage leaves finely chopped
2 bay leaves
205 g (1 cup) pearled barley soaked overnight and drained
1 1/2 Litres (6 cups) vegetable stock
Salt & pepper
2 Tablespoons finely chopped parsley.
- Place a large pot on a medium heat.
- Add the olive oil and onion.
- Saute the onion for about 5 minutes, or until it has softened and started to brown.
- Add the remainder of the vegetables, and saute for a further 5 minute or until the vegetables have softened slightly.
- Stir in the rosemary, sage, bay leaves and barley.
- Add the vegetable stock, season with salt & pepper, and bring to the boil.
- Reduce the heat, and allow the soup to simmer for about 40 – 50 minutes, or until the barley is cooked. Check the liquid level occasionally, and top up with hot water or more stock if the soup appears too thick.
- Stir through the chopped parsley, and check the seasonings.
- Serve with crusty bread.
- You can use any mix of root vegetables in this soup, although a larger variety makes for a tastier soup.
- This soup freezes well, although it will be quite thick once defrosted. Just add a little more stock or water as you reheat it to thin it slightly.
- I chop all of the vegetables into 5mm cubes, or not much bigger than a swollen barley grain.
Original Recipes visit: Hearty Winter Vegetable Soup @ thecookspyjamas.com