Hearty Winter Vegetable Soup

• Produce

  • 2 Bay leaves
  • 1 Carrot
  • 2 sticks Celery
  • 1 Onion, large
  • 1 Parsnip
  • 1 tbsp Rosemary
  • 10 Sage, leaves
  • 1 Swede
  • 1 Turnip

• Pasta & Grains

  • 205 g Barley, pearled

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Other

  • 1 1/2 Litres (6 cups vegetable stock

Found on thecookspyjamas.com

Description

Directions

• 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.