BACK OF THE FRIDGE SOUP
A soup to warm the soul
Ingredients
- 1 tbsp rapeseed oil or use a basic olive or vegetable oil
- 1 large leek sliced
- 2 large carrots chopped (don't peel)
- 4 celery sticks chopped
- 2 medium parsnips chopped (don't peel)
- 2 medium courgettes chopped
- 1.5 litres vegetable stock
- 1 can butter beans keep the liquid to use as additional stock
- 1 can pearl barley drained, you can also used a good handful dried (see below) or just leave out
- 1 roasted red pepper optional
Instructions
- Wash and prepare all of the vegetables
- Add the oil to a large lidded pan, heat on medium then add the leeks, carrots, celery and parsnips. Cook covered until they start to soften but don't allow to brown. If they do start to turn colour, add a splash of water.
- Add the vegetable stock, courgettes, beans with the water from the can (this also helps to thicken due to the starch content) and drained pearl barley or dried.
- Bring to a boil, cover and simmer for 10 mins until all veg is cooked then stir through the red pepper (optional). If using dried barley, you will need to simmer for about 30 mins to cook them
- Serve with crusty bread warmed in the oven.