Rustic Vegetable Soup

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Makes 2 serves

  • 5 carrots
  • 10 small potatoes
  • 3 small white onions
  • 1 teaspoon crushed garlic
  • 100ml white wine
  • 2 litres vegetable stock
  • 1 tin of lentils (250g)
  • 1 tin of barley (250g)
  • dry mixed herbs
  • salt & pepper


  1. Put vegetable stock on to heat.
  2. Peel carrots and potatoes (peeling is optional) and cut into similar sized dice. Roughly dice the white onions and finely chop the spring onion.
  3. In a large heated pot, add a good splash of oil. Add the onions and sweat until they start to turn clear. Add the garlic and cook for about a minute, then add a teaspoon of dry mixed herbs and stir in.
  4. Add the potatoes and carrots to the pot and cook for about 2 minutes to heat the vegetables through.
  5. Deglaze the pot with a ladle of stock (deglazing brings all the flavour that sticks to the bottom up into the soup).
  6. Add the white wine and allow the alcohol to cook out for a few minutes.
  7. Add half a teaspoon of pepper and stir in. After another minute, pour in the heated stock. Give the soup a quick stir, cover with the lid and leave to simmer for 10 minutes.
  8. Add the drained lentils and barley. Stir and leave covered and simmering for another 5 minutes.
  9. Season with salt and pepper and add the spring onions. Cook for another 2 minutes, then serve hot. Best served with some homemade buttered bread!

Download a printable PDF version of the recipe.

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Download a printable PDF version of the recipe.