Winter Vegetable Soup Recipe
Any decent winter vegetable soup recipe should produce a
thick soup and this is why pearl barley is used.
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Soup Recipes You May Like
|1.5 litres / 2½ pints Chicken or
vegetable stock (homemade or use stock
|100g / 3½ oz Pearl barley (see 'notes for cook' below)
|2 leeks, trimmed top and bottom
|2 celery sticks, top and tailed
|2 large carrots, peeled
|1 medium parsnip, peeled
|5 tablespoons white wine
|2 tablespoons tomato puree
|2 bay leaves
|2 tablespoons chopped parsley
pepper (freshly ground if possible) to taste
|Bread (optional extra)
Nutrition information per portion
PREPARATION TIME: 15 mins
COOKING TIME: 55 mins
DIFFICULTY LEVEL: Easy
SERVINGS: 4 portions
:1 Medium-sized pan
1 large-sized pan, scales, knife
Some of the ingredients for Winter Vegetable Soup
NOTE! Picture shows 4
parsnips but the recipe is correct, only use 1 parsnip.
We got carried
away and used the other 3 parsnips for a different recipe.
COOK'S NOTES FOR WINTER VEGETABLE SOUP
Pearl Barley is a 'pulse' well known to cooks but if you are an
amateur, I can assure you your local shops will stock it. It's normally
near the dried vegetables (such as lentils). It is also cheap and keeps
for ages and ages!
If you keep to the cooking times below you will end
up with a soup where the vegetables still have a bit of their 'crunch' left,
just the way we like it. Cooking for longer will soften the vegetables
No salt has been included in the recipe because the stock cubes
/ tinned stock will contain enough salt on their own. Taste the soup
five minutes before serving and add any more salt at that point if you want.
Recipe by David Marks.
How To Make Homemade Winter Vegetable Soup
First, make the chicken (or vegetable) stock either
using stock cubes (follow packet instructions for how many cubes
to make 2.5 pints) or canned chicken / vegetable stock. Use a
Add the pearl barley and simmer the mixture whilst continuing
on with the steps below. Stir occasionally.
Chop up the carrots, leek, parsnip and celery into
small cubes. Click on the picture to the right to give you a
better idea of the best size to chop the vegetables.
Add wine to another (large) pan and then add the leeks.
Simmer this mixture for about five minutes with the pan covered. Stir a
couple of times to prevent the leeks sticking to the bottom of the pan.
Add the remaining chopped vegetables to the large pan. Simmer for another 5
minutes stirring a couple of times.
Pour the stock / pearl barley from the medium pan into the cooking vegetables in the large pan.
Add the tomato puree and bay leaves to complete the soup.
Bring it to the boil then simmer for about 25 minutes stirring occasionally.
Just before serving the soup, toast some bread.
Immediately before serving season the soup with the ground black pepper and
Serve the soup into four large bowls. Sit back and enjoy!