Zesty & Healing Vegetable Barley Soup

So Christmas and New Year have been GO, GO, GO and all of a sudden I have found myself run down and exhausted and in need of rest as well as a delicious and healing soup perfect for nourishing my unwell soul.

So I made one!

I wasn’t planning on posting this recipe but Ask and you shall Receive! 

Ingredients:

1 Brown Onion (chopped)

3 Cloves of Garlic (crushed)

1 inch knob fresh Ginger

1 inch knob fresh Tumeric

1 handful fresh Parsley (rinsed and roughly chopped)

1 handful fresh Basil (rinsed and roughly chopped)

1 large Carrot (cubed)

1 cup Barley

1 large Dutch Cream Potato (cubed) (any would do I’d imagine)

1 large Sweet Potato (cubed)

3 sticks of Celery (chopped to 1 cm pieces)

2 inches fresh Chives (chopped)

Zest of 1 Lemon

1.25 litre Filtered Water (you may need more than this if you want a thinner soup)

250ml Vegetable Stock

Cracked Pepper and Himilayan Sea Salt (to your own taste)

Extra parsley, basil and lemon for garnishing

Method:

In a large saucepan add a small amount of vegetable stock (enough to cover the base of the pan), add ginger, garlic, tumeric, onion and simmer until onion has softened.

Add barley and vegetables, along with chives, roughly chopped basil, roughly chopped parsley and lemon zest. Cover with remaining stock and water and bring to the boil.

Once boiled, simmer on low heat until barley and vegetables are softened and cooked through.

Serve with fresh parsley, giant squeezes of fresh lemon juice, fresh basil and cracked pepper and sea salt.

Enjoy! xx Corinne