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.