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Vegetable and Barley Soup

Recipes of My Art
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Servings 4

Ingredients
  

  • 75 g Pearl Barley
  • 50 g Butter
  • 2 Large Carrots peeled and cut into 1.5 cm chunks
  • 1 Leek cut into quarters and sliced into 1.5 cm chunks
  • 1 Onion diced
  • 4 Celery Sticks cut into 1.5 cm chunks
  • 2 Potatoes peeled and cut into 1.5 cm chunks
  • 3 Cabbage Leaves Shredded (Optional)
  • 1 Litre Vegetable Stock or 2 stock cubes
  • Salt and Pepper
  • 50 ml olive oil Optional

Instructions
 

  • In a small pan, add half the stock and the barley. Bring to the boil over a medium heat and then reduce to a simmer and cook for 15 minutes. Then place the pan to the side until later use.
  • Place the butter in a pan over a medium heat and add the potatoes, onions and 3 tablespoons of water and cook for 5 minutes stirring a few times (the water will help soften the vegetables and stop them from colouring). Add the leeks, celery and carrots and cook for another 5 minutes, stirring occasionally. Season with pepper and a pinch of salt.
  • Add the other half of stock and bring to the boil. Reduce the heat to a simmer and cook for 20 minutes or until the carrots and potatoes are cooked.
  • When the vegetables are cooked, add the barley and the cooking stock and bring to the boil. Check the seasoning. Add the cabbage (if using) and return to the boil for 2 minutes (stir through 50ml olive oil if using) remove from the heat and serve with some lovely bread.