Nanna’s veggie barley soup
By not-recognized
Published on 26 April 2021
Lisa Faulkner says: “This is my grandma’s recipe, which she used to put a lamb or pork chop in – but I have adapted it, made it veggie and added a special twist of white miso that gives it an amazing depth of flavour."Time and servings
1 hr 35 minsTotal time
4Servings
15 minsPrep time
1 hr 20 minsCooking time
Ingredients
- 2 tbsp of olive oil
- 2 carrots, sliced
- 2 small potatoes, diced
- 2 celery sticks, chopped
- 1 small courgette, diced
- 2 tbsp of white miso paste
- 1 tsp of marmite
- 1.5 l of good vegan stock
- 50 g of barley
- 1 handful of green beans, sliced
- 0.25 spring cabbage, sliced
- 1 sprinkle of white pepper, to taste
Method
Step 1
Put the oil in a heavy-based saucepan over a medium heat. Add the onion to soften. Add the carrots, potatoes, celery and courgette – fry for a few mins.Step 2
Add the miso paste and Marmite, combine, then pour in the stock. Bring to the boil and then turn the heat down.Step 3
Add the barley, green beans and sliced cabbage and simmer for another 20 mins. Season with white pepper to taste.