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
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Put all the ingredients except the pepper into a large saucepan using enough stock so that the vegetables and barley are just covered.
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Bring to the boil, cover and simmer over a low heat for about 1 hour (or until the barley is tender).
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Notes: To serve, sprinkle with chopped parsley and accompany with your favourite bread rolls for a warming winter lunch.