This Root Vegetable and Barley Plant-Based Vegan 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!

Root Vegetable and Barley Soup

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 mins
Serves 6

Ingredients

  • 1kg root vegetables, I used sweet potato, carrot, parsnip, turnip and celeriac
  • 1 onion, finely chopped
  • 2 sticks celery, chopped
  • 1.5l Marigold vegan bouillon/stock
  • 150g pearl barley, rinsed until the water runs clear
  • freshly ground black pepper
  • pinch of Maldon Sea Salt

Directions

  1. 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.
  2. 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.
  3. Taste, then if needed, add the freshly ground black pepper and add a pinch of Maldon sea salt.
  4. Serve with brown bread and a salad.

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