Barley, Lentil and Vegetable Soup
If you haven’t already made dinner tonight, this meal is perfect for today! It warms the belly and the soul. It is vegan (unless you add cheese to everything) but not gluten free as the barley is the gluten component. You will not be disappointed, so make sure to make a large pot that you can use over the next few wintery days.
Ingredients
2 x carrots, peeled and diced
2 potatoes, peeled and diced
3 x sticks of celery, chopped
3 x sprigs of spring onion, chopped
1 x half a bunch of fresh Continental parsley, chopped
1 x parsnip (if you wish)
1 x brown onion, diced
1 x tablespoon of olive oil
2 x teaspoons of Massel chicken stock powder (vegan and gluten free)
1 x 500 gm packet McKenzies Soup Mix (choose the other varieties if you don’t want barley)
4 x cups water
Cracked pepper and sea salt.
Method
In a large pot on medium heat gently fry your onion in the olive oil. Whilst it is cooking chop your vegies and add them to the pot. Let them heat up and toss them around with a wooden spoon without adding any liquids. They will gently soften and prepared themselves for eating! Now in a separate bowl, rise the soup McKenzies mix under water until the water is clear. You’ll be surprised at how foggy the water will be!
Once cleaned, add the soup mix to the pot and again stir it in. Now add you four cups of water, Massel stock powder, a good dose of cracked black pepper and a couple of pinches of salt to your liking. Bring it to the boil and then once boiling, turn the flame/heat down to the lowest setting and let it sit, covered for an hour. Check it every now and then to give it a stir and ensure the water has not run down, in which case add some water.
Once the barley is not crunchy, it is ready. Let it sit to settle and just serve it up.
Please enjoy!
Kindest regards,
Brendan Blake