Rustic Vegetable Soup
Download a printable PDF version of the recipe.
Vegetarian
Vegan
Ingredients
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
Method
- Put vegetable stock on to heat.
- Peel carrots and potatoes (peeling is optional) and cut into similar sized dice. Roughly dice the white onions and finely chop the spring onion.
- 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.
- Add the potatoes and carrots to the pot and cook for about 2 minutes to heat the vegetables through.
- Deglaze the pot with a ladle of stock (deglazing brings all the flavour that sticks to the bottom up into the soup).
- Add the white wine and allow the alcohol to cook out for a few minutes.
- 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.
- Add the drained lentils and barley. Stir and leave covered and simmering for another 5 minutes.
- 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.
