Hearty Winter Vegetable Soup #vegan #souprecipe
I've never been exceptionally partial to vegetable soup, for the most part thinking that its slight and dull. Be that as it may, add a little grain to the soup pot, and it is a totally extraordinary story. Grain thickens a stewing juices, turning it smooth and delectable; ideal for winter. Hurl in loads of finely hacked winter vegetables, and you have a fantastic and supporting supper.
Generous Winter Vegetable Soup, overflowing with occasional root vegetables, makes a filling veggie lover feast for the cooler climate. The pearl grain adds a smoothness and wealth to the soup without the utilization of dairy.
- 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
- Place a large pot on a medium heat.
- Add the olive oil and onion.
- Saute the onion for about 5 minutes, or until it has softened and started to brown.
- Add the remainder of the vegetables, and saute for a further 5 minute or until the vegetables have softened slightly.
- Stir in the rosemary, sage, bay leaves and barley.
- Add the vegetable stock, season with salt & pepper, and bring to the boil.
- 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.
- Stir through the chopped parsley, and check the seasonings.
- Serve with crusty bread.
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