Categories: hotpot, not tried, soup, winter

Ingredients

  • 1 large turnip, peeled and diced
  • 1 large parsnip, peeled and diced
  • 2 carrots, peeled and diced
  • 2 leeks, washed and sliced
  • 1/4 medium cabbage, washed and sliced
  • 1 onion, chopped
  • 2 tablespoons tomato paste
  • 75 g pearl barley, soaked in water overnight and drained
  • 1 teaspoon fresh thyme, (or 1/2 teaspoon dried thyme)
  • 5 cups vegetable or chicken stock
  • Pepper to taste

Directions

  1. Put all the ingredients except the pepper into a large saucepan using enough stock so that the vegetables and barley are just covered.

  2. Bring to the boil, cover and simmer over a low heat for about 1 hour (or until the barley is tender).

  3. Notes: To serve, sprinkle with chopped parsley and accompany with your favourite bread rolls for a warming winter lunch.

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