Winter Warming Soup
|Celery sticks||4 , finely chopped|
|Carrots||4 , chopped into bite sized cubes|
|Swede||1 Small, chopped into bite sized cubes|
|Boiling water||3 1⁄2 Pint (2 Liters)|
|Barley||4 Ounce (100 Gram)|
|Ground cumin||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Chopped fresh parsley/Coriander||1 Tablespoon|
|Sea salt||To Taste|
Heat the oil in a large pan, add the celery and saute for 2 minutes.
Add the carrots and swede and continue cooking for another 5 minutes.
Add the water, bay leaves, barley and ground cumin and coriander.
Simmer for 30 minutes, or until the vegetables and barley are soft.
Remove half the soup and puree it in a food processor or blender until smooth.
Return it to the pan and season with the pepper and salt.
Reheat, then serve at once, garnished with the chopped parsley or coriander.