You are here

Vegetable Broth Soup

cookeryskills's picture
Ingredients
  Carrots 50 Gram
  Leeks 50 Gram
  Celery 50 Gram
  Swede 50 Gram
  Turnip 50 Gram
  Savoy cabbage 50 Gram
  Pearly barley 40 Gram
  Vegetable stock/Chicken stock 900 Milliliter
  Sea salt 2 Tablespoon (use as per taste)
  Pepper 1 Tablespoon, freshly milled (use as per taste)
  Parsley 2 Teaspoon (to garnish)
Directions

GETTING READY
1. Keep the vegetable stock ready.
2. Wash, peel and rewash all the vegetables.
3. Finely shred the savoy cabbage.
4. Cut the remaining vegetables into fine julienne.
5. Chop the parsley.
6. Wash the barley under running water and place into a small saucepan.
7. Cover with cold water, bring to the boil, turn down the heat and simmer for about 1 hour, adding extra water if necessary.
8. Pour the barley into a fine strainer and refresh under cold running water.
9. Weigh all the ingredients.

MAKING
10. Place the barley into a large, heavy-bottomed saucepan.
11. Pour in the stock and bring to the boil.
12. Add all the vegetables except the cabbage.
13. Turn down the heat and simmer for about 15 minutes.
14. Add the cabbage and simmer for another 5 minutes.
15. Season to taste.
16. Ladle the vegetable soup into warmed soup bowls and garnish with lots of chopped parsley.

SERVING
17. Serve the vegetable soup with chunks of warm crusty bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Easy
Preparation Time: 
15 Minutes
Cook Time: 
80 Minutes
Ready In: 
0 Minutes
Servings: 
4

Rate It

Your rating: None
4.425
Average: 4.4 (2 votes)