Hearty Winter Vegetable Soup #vegan #souprecipe

A bowl of this healthy Winter Vegetable Soup, overflowing with regular root vegetables, is a tasty filling dinner for the cooler climate. What's more, the pearl grain adds a smoothness and wealth to the stock without the utilization of dairy.

I've never been exceptionally partial to vegetable soup, for the most part thinking that its slight and dull. Be that as it may, add a little grain to the soup pot, and it is a totally extraordinary story. Grain thickens a stewing juices, turning it smooth and delectable; ideal for winter. Hurl in loads of finely hacked winter vegetables, and you have a fantastic and supporting supper.

Generous Winter Vegetable Soup, overflowing with occasional root vegetables, makes a filling veggie lover feast for the cooler climate. The pearl grain adds a smoothness and wealth to the soup without the utilization of dairy.
Hearty Winter Vegetable Soup #vegan #souprecipe
Also try our recipe Grilled Beet and Fennel Salad #vegan #recipe

Ingredients

  • 2 Tablespoons olive oil
  • 1 large onion finely chopped
  • 1 carrot peeled and finely diced
  • 2 sticks celery finely diced
  • 1 swede (rutabaga) peeled and finely diced
  • 1 turnip peeled and finely diced
  • 1 parsnip peeled and finely diced
  • 1 Tablespoon rosemary finely chopped
  • 10 sage leaves finely chopped
  • 2 bay leaves
  • 205 g (1 cup) pearled barley soaked overnight and drained
  • 1 1/2 Litres (6 cups) vegetable stock
  • Salt & pepper
  • 2 Tablespoons finely chopped parsley.

Instructions

  1. Place a large pot on a medium heat.
  2. Add the olive oil and onion.
  3. Saute the onion for about 5 minutes, or until it has softened and started to brown.
  4. Add the remainder of the vegetables, and saute for a further 5 minute or until the vegetables have softened slightly.
  5. Stir in the rosemary, sage, bay leaves and barley.
  6. Add the vegetable stock, season with salt & pepper, and bring to the boil.
  7. Reduce the heat, and allow the soup to simmer for about 40 - 50 minutes, or until the barley is cooked. Check the liquid level occasionally, and top up with hot water or more stock if the soup appears too thick.
  8. Stir through the chopped parsley, and check the seasonings.
  9. Serve with crusty bread.

Read more our recipe Instant Pot Parmesan Garlic Artichokes #vegetarian #recipe

Source : bit.ly/2VnPdAO

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