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This warming soup has been made for centuries in Ireland, using vegetables in season with some barley to help fill you up. Feel free to try it with a handful of streaky bacon or raw chorizo sauteed with the vegetables for an added flavour. It is also a great way to use up a small amount of leftover cooked diced chicken, lamb or beef. Serve with warm brown soda bread and lashings of butter for a complete meal. Leftovers can be covered with clingfilm and stored in the fridge for up to 2-3 days. It is also great in a flask as a lunchtime option for college or work.
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