This Plant-Based Root Vegetable and Barley Soup is great to make when you’ve got left over root vegetables. I used parsnips, carrots, sweet potatoes, turnip and celeriac with the barley. Make sure you rinse the barley until the water runs clear before adding to the pot.
I served it with red cabbage and whole grain bread and a fruit salad. Perfect for lunch or as a light supper!
Plant-Based Root Vegetable and Barley Soup
Equipment
- Large stock pot
- Wooden spoon
- Soup bowls
- Ladle
- Measuring jug
- Sharp paring knives
Ingredients
- 1 kg root vegetables I used sweet potato, carrot, parsnip, turnip and celeriac
- 1 onion finely chopped
- 2 sticks celery chopped
- 1.5 litre bouillon/stock
- 150 g pearl barley rinsed until the water runs clear
- freshly ground black pepper
- pinch of Maldon Sea Salt
Instructions
- Put all the vegetables in a pot with 3 cm of water and cook until soft – about 5-7 minutes. Add more water if necessary.
- Add the stock and barley to the pot and stir. Bring to the boil then turn down and simmer for 30-35 minutes – until the root vegetables are cooked.
- Taste, then if needed, add the freshly ground black pepper and add a pinch of Maldon sea salt.
- Serve with brown bread and a salad.
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