HEARTY WINTER VEGETABLE SOUP RECIPE WITH PEARL BARLEY #veggies #lunch

A bowl of this generous Winter Vegetable Soup, overflowing with regular root vegetables, is a delectable filling dinner for the cooler climate. What's more, the pearl grain adds a smoothness and lavishness to the soup without the utilization of dairy.

I've never been extremely partial to vegetable soup, as a rule thinking that its dainty and characterless. Be that as it may, add a little grain to the soup pot, and it is a totally unique story. Grain thickens a stewing juices, turning it rich and delicious; ideal for winter. Hurl in heaps of finely slashed winter vegetables, and you have a wonderful and continuing feast.

As a little something extra element, this healthy winter vegetable soup with grain freezes splendidly. I like to partition my soup into two sizes for freezing: singular serves for my lunch and bigger serves for family dinners. You can get all my freezing tips in my post on the most proficient method to freeze soup, and you can snatch my free guide from my Resource Library so you can generally have my tips close by.

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Ingredients

• 2 Tablespoons olive oil
• 1 large onion finely chopped
• 1 carrot peeled and finely diced
• 2 sticks celery finely diced
• 1 swede (rutabaga) peeled and finely diced
• 1 turnip peeled and finely diced
• 1 parsnip peeled and finely diced
• 1 Tablespoon rosemary finely chopped
• 10 sage leaves finely chopped
• 2 bay leaves
• 205 g (1 cup) pearled barley soaked overnight and drained
• 1 1/2 Litres (6 cups) vegetable stock
• Salt & pepper
• 2 Tablespoons finely chopped parsley.

Instructions

1. Place a large pot on a medium heat.
2. Add the olive oil and onion.
3. Saute the onion for about 5 minutes, or until it has softened and started to brown.
4. Add the remainder of the vegetables, and saute for a further 5 minute or until the vegetables have softened slightly.
5. Stir in the rosemary, sage, bay leaves and barley.
6. Add the vegetable stock, season with salt & pepper, and bring to the boil.
7. Reduce the heat, and allow the soup to simmer for about 40 – 50 minutes, or until the barley is cooked. Check the liquid level occasionally, and top up with hot water or more stock if the soup appears too thick.
8. Stir through the chopped parsley, and check the seasonings.
9. Serve with crusty bread.

For more detail : bit.ly/3bKOKkt

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