Winter Warmer

 It's getting cold...autumn is really kicking in. I'm craving something warm for lunch so today I dug out my Thermos food flask and filled it with some hearty winter veg soup. 

Because of the pearl barley in the recipe, the soup is very filling and satisfying so I didn't even need any bread.

For extra flavour and a bit of creaminess, I like to add some grated cheese to my soups at the point of serving...I used some double Gloucester in this instance.

Hearty Winter Root Vegetable Soup Recipe

Serves 6

Ingredients:

1 x tbsp vegetable or sunflower oil

2 x onions, finely chopped

2 x cloves of garlic, crushed

2 x sticks of celery, chopped

3 x carrots, peeled and cubed

1/2 swede, cubed

1/2 turnip, cubed

50g pearl barley, rinsed and boiled in salted water rapidly for10 minutes

1.5 ltr vegetable or chicken stock (Marigold is best)

1 tsp dried oregano or marjoram

freshly ground black pepper

To serve:

fresh parsley, chopped

grated cheese

Method:

• Heat the oil in a large pan. Add the onions and celery and fry gently for 5 minutes.
• Add the garlic & vegetables, put the lid on the pan and sweat for 10 minutes.
• Add the hot vegetable stock and pearl barley (that you have already blasted for 10 minutes). Bring to the boil and boil rapidly for 10 minutes.
• Add some freshly ground pepper and the dried herbs.
• Reduce heat and simmer gently for another 5-10 minutes until the vegetables are soft.
• Ladle into bowls, stir in the freshly chopped parsley and grated cheese.
• Ideal for re-heating the next day - add extra vegetable stock of the pearl barley has absorbed all the liquid.