Easy Barley Soup
50 minutes
Barley is often cooked with a meat stock, but this is my vegetarian version. It's delicious, very healthy and perfect for cold weather.
marsha
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Ingredients
Serves: 6
- 8 cups water
- 2 carrots, peeled and diced
- 1 parsnip, peeled and diced
- 1/2 small celery root (celeraic), peeled and diced
- 4 medium potatoes, peeled and diced
- 1 bunch parsley, chopped
- 6 black peppercorns
- 2 bay leaves
- salt, to taste
- 1 stock cube (optional)
- 4 tablespoons barley
Directions
Preparation:10min ›
Cook:40min ›
Ready in:50min
- Place the water in a saucepan with the carrots, parsnip, celeraic, potatoes and most of the parsley (keeping some to garnish).
- Add peppercorns, bay leaves and salt to taste. Add the stock cube, if using. Simmer approximately 20 minutes.
- Add barley and simmer until tender. Serve, garnished with extra parsley.
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