Day 277: Vegetarian Scotch Broth

Whilst we’re eating seasonally some of the dishes I’m cooking are replicating the same ingredients: carrots, root vegetables, pearl barley. Alongside being nutritious, better for the environment by buying British, it also means everything’s cheaper too!

Ingredients:

  • 50g pearl barley
  • 1 x onion
  • 1.5 litres veg stock
  • 2 x potatoes
  • 2 x carrots
  • Quarter of a swede
  • 1 x small parsnip
  • 2 good handfuls of kale
  • 1 x leek
  • 1 x tsp dried thyme (or a sprig of fresh)

Place the onion, pearl barley, thyme and stock in a large pan. Bring to the boil and simmer for 15 minutes.

Peel and dice the root vegetables then add to the pan and cook for a further 20 minutes. Slice the leeks and along with the kale, add to the soup for the final 10 minutes of cooking time.

Serve with warm crusty bread for a truly hearty and warming lunch.

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