50g pearl barley
2 tablesp. rapeseed or olive oil
1 onion, finely chopped
1 leek, trimmed and finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
1 teasp. fresh thyme leaves
1.2 litres vegetable or chicken stock (from cubes is fine)
2 tablesp. roughly chopped flat-leaf parsley
Sea salt and freshly ground black pepper
Brown soda bread and butter, to serve (optional)
50g pearl barley
2 tablesp. rapeseed or olive oil
1 onion, finely chopped
1 leek, trimmed and finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
1 teasp. fresh thyme leaves
1.2 litres vegetable or chicken stock (from cubes is fine)
2 tablesp. roughly chopped flat-leaf parsley
Sea salt and freshly ground black pepper
Brown soda bread and butter, to serve (optional)
Put the pearl barley in a sieve and rinse well under cold running water. Set aside.
Heat the oil in a pan over a medium heat. Add the onion, leek, carrots, celery and thyme. Sauté for 4-5 minutes until softened and just starting to catch a little colour. Season to taste with salt and pepper.
Pour the stock into the vegetable mixture and add the rinsed barley. Bring to the boil, then reduce the heat and simmer for 20 minutes until the vegetables and barley are tender but still holding their shape.
Stir the parsley into the soup and ladle into warmed bowls and serve with some slices of brown soda bread and butter, if liked.
Put the pearl barley in a sieve and rinse well under cold running water. Set aside.
Heat the oil in a pan over a medium heat. Add the onion, leek, carrots, celery and thyme. Sauté for 4-5 minutes until softened and just starting to catch a little colour. Season to taste with salt and pepper.
Pour the stock into the vegetable mixture and add the rinsed barley. Bring to the boil, then reduce the heat and simmer for 20 minutes until the vegetables and barley are tender but still holding their shape.
Stir the parsley into the soup and ladle into warmed bowls and serve with some slices of brown soda bread and butter, if liked.
