Description
This easy, naturally vegan vegetable soup is basically a wintertime hug in a bowl.
Ingredients
Scale
- 50g (1.8 oz) Pearl Barley
- 1.2 Litres (2 Pints) Vegetable Stock (I like to use 1 Kallo Stock Cube here)
- 2 Leeks, sliced
- 1 Baking Potato, cubed
- 350g (1.5 cups) Swede (Rutabaga), cubed
- 100g (3.5 oz) Green Kale, shredded
- 1 Small Bunch Flat Leaf Parsley, chopped
- Sea Salt
- Freshly Ground Black Pepper
Instructions
- Bring the stock and the pearl barley to the boil in a large pan (I swear by Le Creuset, I know they are pricy, but one will last you for years) and reduce the heat to simmer, covered for half an hour. Meanwhile, prepare your vegetables.
- Add the potato, swede or other root vegetables and leeks and cook, still covered for another 10 minutes.
- Add the kale and the parsley, and season to taste. Cover and cook for another 5 minutes, check the seasoning and serve.