Vegetable soup

    1 hour 10 min

    So easy to make and so comforting for the cold rainy winter evenings, or lunch at work. Snuggle up on the settee and enjoy :-)


    Lancashire, England, UK
    2 people made this

    Makes: 4 Large Bowls

    • 1 tablespoon olive oil
    • 2 leeks, chopped
    • 2 parsnips, chopped
    • 2 celery sticks, chopped
    • 1 large onion, chopped
    • 2 carrots, chopped
    • 2 cloves garlic, chopped
    • 100g pearl barley
    • 2 tablespoons tomato puree
    • 1 teaspoon dried thyme
    • 2 stock cubes (I use veg and chicken together)
    • 2.1L (3.5 pints) boiling water
    • salt and pepper to taste

    Prep:15min  ›  Cook:45min  ›  Extra time:10min  ›  Ready in:1hr10min 

    1. Add olive oil to a large cooking pot.
    2. Add all the veg and sweat for 5 minutes, then add the pearl barley, tomato puree and thyme.
    3. Mix the stock cubes and boiling water then add to the pot, stir and cover, cook for 45 minutes or until veg and pearl barley are cooked through.
    4. Transfer to a processor and blitz. This might have to be done in batches. Transfer back to the pot, add salt and pepper to your taste. At this point more water can be added if you feel its a little too thick.
    5. Warm through and serve with crusty bread or bread of your choice.

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