Tweet
1.5 litres / 2½ pints Chicken or vegetable stock (homemade or use stock cubes)
100g / 3½ oz Pearl barley (see 'notes for cook' below)
2 leeks, trimmed top and bottom
2 celery sticks, top and tailed
2 large carrots, peeled
1 medium parsnip, peeled
5 tablespoons white wine
2 tablespoons tomato puree
2 bay leaves
2 tablespoons chopped parsley
Black pepper (freshly ground if possible) to taste
Bread (optional extra)
PREPARATION TIME
: 15 mins
COOKING TIME
: 55 mins
DIFFICULTY LEVEL
: Easy
FREEZE
? Yes
SERVINGS
: 4 portions
COOKING EQUIPMENT
:1 Medium-sized pan
1 large-sized pan, scales, knife
- Some of the ingredients for Winter Vegetable Soup
NOTE! Picture shows 4 parsnips but the recipe is correct, only use 1 parsnip.
We got carried away and used the other 3 parsnips for a different recipe.
- How To Make Homemade Winter Vegetable Soup
STEP 1
First, make the chicken (or vegetable) stock either using stock cubes (follow packet instructions for how many cubes to make 2.5 pints) or canned chicken / vegetable stock. Use a medium sized-pan.
Add the pearl barley and simmer the mixture whilst continuing on with the steps below. Stir occasionally.
Simmer leeks and wine
STEP 2
Chop up the carrots, leek, parsnip and celery into small cubes. Click on the picture to the right to give you a better idea of the best size to chop the vegetables.
Chop up vegetables
STEP 3
Add wine to another (large) pan and then add the leeks.
Simmer this mixture for about five minutes with the pan covered. Stir a couple of times to prevent the leeks sticking to the bottom of the pan.
Add the remaining chopped vegetables to the large pan. Simmer for another 5 minutes stirring a couple of times.
Simmer vegetables in white wine
STEP 4
Pour the stock / pearl barley from the medium pan into the cooking vegetables in the large pan.
Add the tomato puree and bay leaves to complete the soup.
Bring it to the boil then simmer for about 25 minutes stirring occasionally.
Winter vegetable soup simmering. Click picture to enlarge.
STEP 5
Just before serving the soup, toast some bread.
Immediately before serving season the soup with the ground black pepper and chopped parsley.
Serve the soup into four large bowls. Sit back and enjoy!
Comment