Soups, Vegan, Vegetable Soup with Barley, Vegetable Soup with Barley, Vegetable with Barley

‘Baby teeth’ optional

We’re all about soups this month. I make them, the Teen guzzles them – win-win situation. Sometimes, however, I tire of clever soups and simply want something warm and comforting. And quick to make and cheap!

This vegetable soup I make is one of the Teen’s favourites. Not only does she like the flavour, she adores the fact that it is a one pot soup with no blender etc. to wash up. There’s another reason we like this soup – it contains a good dollop of nostalgia. I usually cook up a pot on ‘St Stephens Day’ or ‘Wren’s Day’ as called at home. Turkey and ham sandwiches and homemade vegetable soup – a feast fit for kings!

This is a soup with bits. Rather than spend countless hours chopping vegetables neatly, this involves chopping them any which way, throwing them into the pot, cooking the soup and then using a potato masher to break it all down. Simple!

Removing the chicken stock makes it vegetarian and then using only sunflower oil will make it vegan. Removing the butter also makes it dairy free. I am unsure how well it freezes – there are never any leftovers.

Barley can be added too. About half a cup, soaked for half an hour and cooked with the soup makes it more of a meal than a snack. I like barley now – I refused to eat it when little as I was convinced they were ‘baby teeth’. No amount of effort on my mother’s part could convince me otherwise!

 

Vegetable Soup with Barley

Ingredients
1 medium onion, peeled and roughly chopped
3 medium potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 ounce butter and one tablespoon sunflower oil (or two tablespoons sunflower oil)
2 pints of chicken or vegetable stock
1 tablespoon fresh parsley or a good sprinkling of dried herbs
1 level teaspoon, dried mix herbs
Salt and freshly ground pepper to season
Half cup of barley

Method
1. Melt the butter and/or oil
2. Fry the onions for a few minutes until translucent
3. Add the carrots and potatoes and cook for a few minutes
4. Add the stock, herbs and ground pepper (the amount of salt added will depend on the stock used and personal preference)
5. When the vegetables are soft, used the potato masher to break them down
6. Serve hot with crusty bread or brown bread.

 

 

 

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