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Winter veg and barley soup
Serves 4
Easy
Total time:
This recipe was submitted by a Good Food member and has not been tested by our team.
Skip to ingredients
Units:
- 40g butter
- 1 leeksliced
- 2 sticks of celeryfinely sliced
- 2 carrotspeeled and diced into 1-2cm pieces
- 1 medium parsnippeeled and diced into 1-2cm pieces
- 1 medium potatopeeled and diced into 1-2cm pieces
- 2 bay leaves
- 2 stalks of thyme
- 100g pearl barley
- 75ml white wine
- 1.2l (2pints) vegetable or chicken stock
- 1 tbsp tomato purée
- 2 tbsp flat-leaf parsleychopped
Method
step 1
Heat the butter in a pan and add all of the veg. Cook over a medium heat for about 5 minutes until the veg has just started to soften.
step 2
Stir in the bay leaves, thyme, pearl barley, white wine, stock and tomato puree. Bring to a simmer and cook for about 45 minutes until the vegetables are very tender and the pearl barley is soft.
step 3
Remove the bay leaves and thyme stalk and stir in the chopped parsley. season to taste and serve hot.
