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Nanna’s veggie barley soup

Nanna’s veggie barley soup

By not-recognizedPublished on 26 April 2021Lisa 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."
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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.