vegetable barley & ginger soup with lemon thyme

7th December 2014

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A soup to warm your hands and to strengthen your courage…

We can do anything if we sit with intention, just holding it in our thoughts, our hearts and lifting it up with LOVE, LIGHT, JOY, PEACE and COURAGE.

There are no limits to what we can do…..try it!

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vegetable barley & ginger soup with lemon thyme

Serves 4 – 6

Inspired by Noa.

If I am out of home-made vegetable stock which I prefer without the addition of onion/garlic, I add the rind end of a wedge of parmesan – it adds a savoury, salty flavour to the soup.  This recipe also called for 4 dried shiitake mushrooms, thinly sliced – I tend not to eat mushrooms, so I left them out. But if you like the deep earthy flavour of mushrooms, add them to the soup with the vegetables.

ingredients :  

2 Tbsp olive oil

2 stalks (150g) celery

3 Tblsp (30g) fresh ginger, finely chopped

1 tsp turmeric powder

1 stick of kombu

1 fresh bay leaf

1 medium (300g) sweet potato or pumpkin

2 medium (170g) carrots

a large wedge cabbage (200g)

⅓ cup (70g) whole barley

10 cups (2½ L) vegetable stock or water

1 bunch (15g) lemon thyme

1 bunch each (30g each) fresh parsley and dill

Extra parsley, dill and chard/kale

2 tsp rock salt

¼ tsp freshly ground pepper

preparation :

Finely chop the celery.  Set aside.

Wash and peel the remaining vegetables.  Cut into generous chunks so that they do not break up in the cooking.

In a heavy-based saucepan, heat the olive oil, then add the celery, ginger, turmeric, kombu and bay leaf. Saute until they are all coated.  Add the remaining vegetables, barley and pour in the water so that the vegetables are covered.  Tie up tightly the lemon thyme, parsley and dill and place on top. Bring to the boil and turn down the heat  – simmer covered for an hour.  Take out the tied bunch of lemon thyme, parsley and dill and discard. Add the salt and freshly ground pepper. Roughly chop a handful of fresh parsley, dill and chard/kale and stir this into the soup.  Using a potato masher, press down a few times to break up the vegetables.  Allow to sit for 5 minutes before tasting – adding extra seasoning where needed.   Serve with a drizzling of olive oil and extra cracked pepper.

Goodness shared from Stacey

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2 comments

  • Anna Gatmon

    I don’t know how the soup tastes, as you just posted this; but the photos of the leaves are so beautiful and creative. I love how you prepared such a beautiful pattern of leaves within leaves. It has Stacey written all over it.

    By the way, I make the cauliflower soup every week now. Cauliflower is in season, and the soup is so easy to make. Very flavorful. We love it.

    • goodnessis

      Hello dear anna, Your husband inspired me when he sent me those lovely photos of the blankets of leaves covering your outdoor table in your garden. Thank-you for your words and I am so happy you are enjoying the soup so much. We are having idli’s this morning and the cauliflower soup this evening for dinner. xxx

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