Winter vegetable broth


Enough for 4 people:

  • 100g pearl barley
  • 300ml water
  • 2 tbsp oil
  • 1 onion (roughly chopped)
  • 1 celery stick (roughly chopped)
  • A selection of root vegetables (peeled as necessary and cut into smallish cubes (say 1.5cm)) – I used a carrot, a parsnip, a piece of swede (about the size of a large onion) and a small sweet potato
  • A bouquet garni
  • 2 tspn vegi-stock powder
  • 1 litre boiling water
  • 200g frozen peas
  • Freshly ground black pepper

Put the pearl barley into a saucepan. Add the 300ml of  water. Bring to the boil and simmer for 35 minutes.

Heat the oil in a large saucepan. Add the onion, celery and root vegetables. Stir well, reduce the heat, cover and allow to cook gently for 10 minutes.

When the barley has cooked for 35 minutes, add this to the vegetables, along with the stock powder, the boiling water and the bouquet garni. Stir, bring to the boil and simmer for about 35 minutes.

Add the frozen peas, return to the boil and then simmer for 2 minutes (I used petit pois – larger peas might need a bit longer). Add black pepper to taste, and serve.

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