Hearty Pearl Barley Vegetable Soup

Ingredients

Localized ingredient list prepared for quick scanning.

• 1 large carrot, diced
• 2 sticks celery, diced
• 10 small baby onions, peeled and whole
• 1/2 leek, chopped
• 1 swede, diced small
• 2 bay leaves
• 2 sprigs thyme
• 1/2 cup barley, parboiled (boil in water 20-30 minutes and drain)
• 2 liters vegetable stock
• 6 tomatoes, peeled & chopped
• 1/8 cabbage, chopped very finely
• 1 tablespoon dry sherry
• 1/4 teaspoon ground coriander
• 1/2 cup peas
• 6 Brussels sprouts, blanched and cut into quarters lengthways
• 1/4 bunch parsley, chopped
• 3 tablespoons parmesan cheese, grated
• fresh ground black pepper

Method

Follow the steps in order for the best result.

1. Begin by sautéing the diced carrots, onions, chopped leek, and diced celery in a little oil in a large pot over medium heat for several minutes, until slightly softened.
2. Add the diced swede, bay leaves, and thyme sprigs to the pot. Stir to combine.
3. Introduce the parboiled barley and vegetable stock. Season generously with freshly ground black pepper.
4. Bring the soup to a boil, then reduce heat and add the peeled and chopped tomatoes. Simmer until the barley is nearly fully cooked.
5. Stir in the finely chopped cabbage and continue simmering until the cabbage is tender.
6. Stir in the dry sherry and ground coriander. Remember to remove the bay leaves before serving.
7. To serve, place the peas and quartered Brussels sprouts into individual serving bowls.
8. Ladle the hot barley soup over the vegetables in each bowl.
9. Garnish each bowl with a sprinkle of freshly chopped parsley, freshly ground black pepper, and grated Parmesan cheese.
10. Serve immediately with crusty bread for a complete and satisfying meal.