Irish Farmhouse Vegetable and Pearl Barley Soup

Shopping list

• 150 g Pearl barley — rinsed

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• 2 piece Leeks — trimmed, halved and sliced

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• 300 g Carrots — peeled and diced

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• 2 piece Celery stalks — diced

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• 200 g Savoy cabbage — shredded

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• 1.5 l Vegetable stock — check label is dairy-free

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• 2 tbsp Olive oil

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• 2 piece Bay leaves

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• 3 piece Fresh thyme sprigs

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• 30 g Fresh parsley — chopped

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• 1 tsp Black pepper — freshly ground

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• 1 tsp Fine sea salt — to taste

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Step by step

1. 1

   Heat the olive oil in a large, heavy-based saucepan over a medium heat. Add the leeks, carrots and celery, then sauté for 8– 10 minutes, stirring occasionally, until the vegetables begin to soften.

2. 2

   Add the rinsed pearl barley, pour in the vegetable stock and tuck in the bay leaves and thyme sprigs. Season with salt and pepper.

3. 3

   Bring to the boil, then reduce the heat to a gentle simmer. Cover and cook for 35– 40 minutes, stirring now and then, until the barley is tender and the soup has thickened.

4. 4

   Stir in the shredded cabbage and cook for a further 5 minutes, uncovered, until the cabbage is just tender but still bright.

5. 5

   Remove and discard the bay leaves and thyme sprigs. Taste and adjust the seasoning, then stir through most of the chopped parsley.

6. 6

   Ladle the soup into deep bowls, scatter the remaining parsley on top and serve immediately with crusty bread (dairy-free if needed).