Hearty Winter Vegetable Soup #vegan #vegetarian #soup #breakfast #lunch

A bowl of this generous Winter Vegetable Soup, overflowing with regular root vegetables, is a scrumptious filling supper for the cooler climate. Furthermore, the pearl grain adds a smoothness and wealth to the juices without the utilization of dairy.

I've never been extremely partial to vegetable soup, as a rule thinking that its flimsy and stale. In any case, add a little grain to the soup pot, and it is a totally unique story. Grain thickens a stewing soup, turning it rich and delicious; ideal for winter. Hurl in heaps of finely cleaved winter vegetables, and you have a fantastic and continuing feast.

As a little something extra element, this healthy winter vegetable soup with grain solidifies splendidly. I like to parcel my soup into two sizes for solidifying: singular serves for my lunch and bigger serves for family suppers. You can get all my solidifying tips in my post on the best way to stop soup, and you can snatch my free guide from my Resource Library so you can generally have my tips close by. Snatch the guide by tapping the connection beneath or mentioning the secret word for my Resource Library toward the finish of this post.

I have a propensity for utilizing a similar little scope of winter vegetables at each supper. This soup takes me outside that safe place, and uses a portion of the vegetables I once in a while cook with, similar to turnips, swedes and parsnips.

On the off chance that I cleave the vegetables into little 3D squares, about a similar size as the swollen grain grains, I can pass them by The Princess (who is constantly suspicious of something new) with negligible groaning.
Hearty Winter Vegetable Soup #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe Sweet Corn and Zucchini Pie #vegan #vegetarian #soup #breakfast #lunch


  • 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.


  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 Keto Onion Rings #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/2VnPdAO

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