By Celina Page
This soup is stupidly healthy. It serves six to eight people, and it can be refrigerated for up to five days for multiple meals. When re-heating, make sure you boil it for at least ten minutes each day and maybe add some water if it’s getting too thick. You can also change the flavour by adding a can of diced tomatoes as you reheat it and BAM! You’re eating a whole different soup.
Cooking time: 80-90 mins
- A dash of cooking oil
- 1 onion
- Half a head of garlic
- 1 cup Pearl barley
- 1 swede (or turnip)
- 2 carrots
- 1-2 potatoes
- 2-3 stalks celery
- Soy sauce
- Any other vegetables you want (root vegetables work particularly well).
- Dice the onion and gently heat the oil in a large saucepan (a really big one), we’re making a lot of soup here. Now brown the onion, crush or chop the garlic and throw that in there, too.
- Rinse the Pearl barley, put it in the pot and stir for a minute. Then pour in two litres of cold water. Turn the heat down really low.
- While that’s slowly heating, dice all the other vegetables and put them in the pot. Add a pinch of salt. Cover, turn up the heat and bring to a boil.
- Once it starts boiling, turn the heat down a bit and let it simmer. Stir occasionally, for about an hour, until the barley is cooked and the veggies are soft. The soup should remain quite watery. If it starts evaporating too much, add more water.
- Just before serving, taste and add a little soy sauce to taste and some pepper if you want. When it tastes right, turn the stove off and serve.