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)