Winter Vegetable Soup

A wonderful thick, hearty vegetarian broth
Serves 6

1.5 litres vegetable stock
50g butter
100g pearl barley
1 onion, chopped
2 leeks, thinly sliced
4 carrots, chopped
2 parsnips, peeled & chopped
2 medium-sized potatoes, peeled & diced
100g celeriac, chopped
1 bay leaf
1 tsp dried thyme
Sea salt & black pepper

Pour the stock into a large saucepan and add the pearl barley. Bring to the boil, then simmer for 15 minutes. In another saucepan, melt the butter, then add the leeks and onion, allow them to sweat over a low heat for a few minutes to soften. Add the carrots and parsnips and cover and cook gently for for 8-10 minutes. Next, add the potatoes, celeriac, bay leaf and thyme. Cover and simmer for 5 minutes. Turn up the heat and then add the stock and pearl barley, stirring well to combine. Bring to the boil, then turn down the heat and simmer for 15-20 minutes, stirring occasionally. Season to taste with salt and freshly ground black pepper.
 

Serve the soup immediately or allow to cool, and reheat when required, heating through gently, as not to impair the flavours.

* Any leftover soup can be stored in a covered container, the fridge for upto 2 days.

* Pearl Barley ~ One of the main ingredients of the traditional soup Scotch broth. Originally native to the middle East and fermented to make beer, pearl barley is the husked and polished grain. It adds a distinctive flavour to dishes and also thickens soups and stews.