Barley and Vegetable Soup
(21 Jul 2021)

Barley and Vegetable Soup

Barley and Vegetable Soup  
Recipe by Clement Pedro
4 Tbsp olive oil
2 onions, finely chopped
4 Tbsp garlic, finely chopped
6 bay leaves
2 Tbsp rosemary, finely chopped
2 Tbsp tomato paste
3 carrots, diced
3 stalks of celery, diced
3 potatoes, peeled and diced
1 small butternut, peeled and diced (to the same size as the potatoes)
1 Cup of dried barley
3L of water
salt and a generous amount of freshly ground black pepper
Cooking instructions:
Heat the oil over a medium heat, add the onions, garlic, bay leaves and rosemary. Cook until fragrant then add the tomato paste, cooking for a minute before adding the remaining veggies along with the barley, giving it all a good mix.
Top with enough water to cover the ingredients by 5cm, season with salt and freshly ground black pepper
Slowly bring to a gentle simmer and cook for 45 minutes or until the barley has cooked to tender and all the veggies are completely soft. This is a chunky soft but to add a little smooth texture you can give the soup a quick 10 second blend with a hand blender or simply give it a mash with a potato masher.
Check if extra seasoning is needed before serving with warm soup bread.


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