Hearty Vegetable Soup
The English Kitchen
The English Kitchen
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Ingredients

  • 1 TBS butter
  • 1 TBS olive oil
  • 1 large brown onion, peeled and diced
  • 4 stalks of celery, trimmed and diced
  • 3 medium parsnips, peeled, cored and diced
  • (Alternately you can use an equivalent in swede/rutabaga, peeled and diced}
  • 3 medium carrots, peeled and diced
  • 1 large leek, washed, trimmed and diced
  • 1 1/2 litres chicken or vegetable stock (about 6 1/2 cups)
  • 60 g of uncooked pearl barley (1/3 cup)
  • fine sea salt and freshly ground black pepper to taste

Instructions

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