Irish Vegan Farmhouse Soup

READY IN: 1hr 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    large onion, peeled and cubed
  • 1
    rutabaga, peeled and cubed (if you don't have, use 1-2 stalks celery, sliced)
  • 1 -2
    carrot, peeled and cubed
  • 1 -2
    potato, peeled and cubed (or 1 to 2 small turnips, peeled and cubed)
  • 1
    parsnip, peeled and cubed (if you don't have, use another carrot)
  • 1
    leek, washed and sliced
  • 34
    cup barley
  • 12
    bunch parsley, chopped
  • 1 -2
    spring onion, sliced for optional garnish (or 4-5 scallions)
  • 5 -6
    cups vegetable stock
  • 2
    tablespoons olive oil
  • 1
    tablespoon flour
  • 1
    tablespoon cornstarch
  • salt and pepper
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DIRECTIONS

  • Prepare the vegetable stock(I use already prepared, or use storebought).
  • Prepare all the vegetables, washing, peeling and cutting in small cubes.
  • Place the barley in a medium sauce pan.
  • Add 1 1/2 – 2 cups of the vegetable stock and bring to a boil. Once boiling, turn down to a simmer and cook the barley until it begins to become soft.
  • Meanwhile, heat the olive oil in a large soup pot.
  • Add the diced vegetables and begin to sweat the vegetables, stirring as needed to keep them from scorching.
  • As they begin to soften, add the vegetables stock to a level of about 1 inch above the vegetables.
  • Add the bay leaves and cook on a medium heat until the vegetables begin to soften.
  • Using 1 more cup of the prepared vegetable stock (or water) make a slurry of the flour, cornstarch and liquid.
  • When the vegetables have become soft, add the cooked barley.
  • If more liquid is needed for the soup, add the rest of the vegetable stock, or water.
  • Add the flour/cornstarch mixture (be sure to stir it well first). The soup will become slightly opaque and thicker.
  • Season to taste with salt and pepper.
  • Garnish with the chopped parsley and spring onions if using.
  • Serve hot with a nice whole grain bread.
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