Yes, another soup recipe. 🙂 Winter is in full swing over here. I have seven layers of clothing on, a hot water bottle and a crocheted blanky for good measure. My hands are a weird shade of blue and I can barely see through the small slit between my beanie and scarf. So, soup. A chunky vegetable and pearl barley soup: comforting, hearty, warm and filling. It’s good!
1 onion, chopped
2 teaspoons garlic
5 carrots, chopped
Bunch of celery, chopped
2 sweet potatoes, chopped
1,5 liter vegetable or chicken stock
1 tin whole tomatoes
200 ml pearl barley
1 teaspoon paprika
1 teaspoon thyme
- Fry the onion and garlic in a splash of oil. Once the onions turn translucent, add the carrots, celery and sweet potatoes.
- Fry for about 5 minutes and add the tin of tomatoes, stock and pearl barley.
- Add the paprika and thyme and bring to a boil. Turn down the heat and simmer for about 2 hours.
- Serve hot with a crusty piece of bread.