Vegetable Soup with Barley

And now something completely different

Everyone loves my chunky vegetable soup.

It is healthy home made food like my mum used to make.

This recipe will be for 6 - 8 depending on the size of bowls or if you have it as main dish or as a starter

What you need

Large pan (5-6 litres)

2 cups of carrots

2 coups of swede

2 coups of celeriac

1 coup of onions

1 coup of parsnips

1 coup of barley

2-3 bay leaves

6-8 cloves
2 tbsp of sunflower oil

1 tsp turmeric

vegetable stock  for 1 to 1,5 litres
Salt, pepper.

Chop and slice everything. Don't go too large if you have kids as the pieces can be quite hot.

Heat the oil and add the onions. Don't burn them!!
Add the vegetables and fry them slowly for about 8 minutes
Then fill the pan with water (or stock if you don't use the stock pods) until the vegetables are covered.
Rinse the barley and add it to the pan.
Now add the stock pods,  turmeric, bay leaves and cloves.
Add more water.
Wait until it simmers then turn the heat right down to 1 or 2, cover the pan and let it slow cook for 40 to 60 minutes.
Check and give it a stir in between. Add water if you are losing too much.

When it's done season with salt and pepper.

Yummy with a nice crusty bread to dip into it.

Bon appetit!!