*Hearty Vegetable Soup*
Serves 4 to 6 This is a really lovely soup, chock full of vegetables and all that is good for you. With some crusty bread this makes a simple and delicious meal! 1 TBS butter 1 TBS olive oil 1 large brown onion, peeled and diced 4 stalks of celery, trimmed and diced 3 medium parsnips, peeled, cored and diced (Alternately you can use an equivalent in swede/rutabaga, peeled and diced} 3 medium carrots, peeled and diced 1 large leek, washed, trimmed and diced a few handfuls of chopped cabbage
3 large cloves of garlic, crushed a sprig of fresh thyme 1 1/2 litres chicken or vegetable stock (about 6 1/2 cups)
60g of uncooked pearl barley (1/3 cup) fine sea salt and freshly ground black pepper to taste Heat the olive oil and butter together in a large saucepan. Add all of the vegetables except for the garlic. Stir to coat. Sweat over low heat, stirring occasionally, for about 15 minutes, until beginning to soften. Add the garlic and thyme. Cook for a few minutes longer. Add the stock along with some seasoning. Bring to the boil, then reduce to a simmer. Simmer for about 10 minutes. Stir in the barley. Simmer gently for about half an hour until the barley is cooked. Taste and adjust seasoning with salt and black pepper as desired. Serve hot with some crusty bread. |
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