This soup is easy to make and hearty enough to be served by itself or for a substantial meal with a loaf of freshly baked bread.
The barley expands three times its original size when cooked; as a result, it leaves you full and satisfied. Use fresh herbs as they play an essential role in the flavours of the finished soup.
a few tips
- It is important to chop the vegetables into a uniform size to allow everything to cook at the same rate. I like to chop them into tiny uniform cubes.
- Finely chop the rosemary as it opens up the flavour.
- At the end of the cooking, press down on the vegetables a few times with a potato masher to add more texture to the soup.
vegetable barley soup
Serves 2
Preparation 10 mins
Cook 55 mins
ingredients
3 Tbsp oil or ghee
2 sticks/80g celery
1 fresh bay leaf
1 tbsp finely chopped rosemary
6 – 8 sprigs/6g fresh thyme
3 Tbsp/45g barley
2 large/240g carrot
1 medium/110g potato
½ cup/80g cabbage or green beans
5 cups water
1 heaped tsp fine rock salt
¼ tsp freshly ground black pepper
¼ cup chopped fresh dill
preparation
1. Peel and finely chop all vegetables into tiny uniform cubes. Set aside.
2. In a heavy-based saucepan over medium-high heat, heat the oil/ghee, add celery, bay leaf, rosemary and thyme – fry till fragrant, approximately 2 minutes.
3. Add the barley and stir until well coated in oil, then add the remaining vegetables stirring after each addition—fry for a few minutes, stirring regularly to avoid sticking.
4. Pour in the water, bring to boil and rapidly simmer, uncovered, for 15 minutes; turn down the heat and simmer with the lid ajar for 40 minutes or until the vegetables are tender and barley is cooked.
5. Remove the thyme twigs and bay leaf. Using a potato masher, press down a few times to break up some of the vegetables adding texture to the soup.
6. Add salt, pepper and fresh dill. Allow to sit for 10 minutes for the flavours to develop; taste, adding more salt or pepper if needed. Drizzle with ghee when serving.
