Vegetable soup, full bodied, easy, enjoy the veggies

Vegetable soup, to take advantage of the various vegetables in your fridge and warm up cold days

By Manu Boffino, from Bake and Gourmet cakes, site of recipes, menus and shopping lists, partner of TERRA Degusta.

The chef suggests a hearty soup, which allows you to enjoy various vegetables from your fridge. And instead of noodles, the soup uses pearl barley. But if you prefer noodles, just exclude this ingredient and use small noodles, for a soup that will also be delicious.

• Will you make this recipe? Access the SHOPPING LIST HERE. It is free and very practical and saves money.
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• PORTION: two . To see the recipe for 4, 6 or 8 people, click HERE.
• TOOLS: 1 chopping board, 1 sieve, 1 bowl, 1 kettle, 1 frying pan.
• EQUIPMENT: conventional

INGREDIENTS: CLICK TO SEE SHOPPING LIST

Pottage:

• olive oil to taste
• ¼ chopped onion
• 1 minced garlic clove
• 1 stalk of celery about 5 cm, chopped
• ¼ red pepper, deseeded, minced
• 1 bay leaf
• ½ cup potatoes (diced)
• ½ cup carrots (diced)
• ½ cup leek (sliced)
• ½ cup barley (tea)
• salt and pepper
• sweet paprika
• 2 tablespoons of tomato puree
• 4 cups boiling water (tea)
• 1 cup cabbage (chopped)

Finish:

• thyme leaves)

PRE-PREPARATION:

1. Start with barley. Put it in a colander and wash it very well under running water. Transfer to a bowl and cover 2 inches above the pearl barley with water. Leave to soak while continuing the pre-preparation.
2. Put the water (see quantity in the ingredients) to boil in a kettle.
3. Peel and chop the garlic and onion. Sanitize the girl pepper, remove the seeds and chop. Wash and chop the celery.
4. Wash the cabbage and cut it into strips. Wash the leek and cut it into slices.
5. Wash, peel and cut the carrot and potato into cubes.

PREPARATION:

Pottage:

1. In a frying pan, over high heat, put the olive or coconut oil and sauté the onion, garlic, celery and chilli pepper until the onion becomes transparent.
2. Add the bay leaf and the potato and carrot cubes, reduce the heat to medium and saute for 3 minutes.
3. Add the leek and continue to saute for another 1 minute.
4. Drain the pearl barley and add it to the stew.
5. Season with salt, pepper and sweet paprika.
6. Add the tomato puree and boiling water (see ingredients), mix well and raise the heat.
7. Cover the pan and when it boils again, reduce the heat to medium again.
8. Cook the soup, stirring occasionally, about 25 minutes or until the pearl barley is tender.

Pottage:

1. Incorporate the cabbage into strips.
2. Check the salt and pepper.
3. Put out the fire.

FINISHING AND ASSEMBLY:

1. transfer the pottage piping hot for a soup plate or, if you prefer, distribute it in bowls.
2. Complete with the thyme leaves.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.