Ingredients:
2 brown onion
5 cloves crushed garlic
3 carrots
2 parsnips
1 sweet potatoes
2 -3 leaves chopped cabbage (last)
Bay Leaf
1 chicken stock cube
1 mushroom stock cube
1 vegetable stock cube
Coriander
Ground pimento
The kibble barley needs to be prepared and boiled for an hour an a half prior to doing anything else. Wash the barley thoroughly until the water runs clear.
For every 1 cup of kibble barley, add 6 cups of water. Bring to the boil and keep it simmering for 1 1/2 hours. Ensure the water level is always above the barley and stir from time to time. You can add boiling water from a kettle if water level gets low. Add a 1/4 tsp of salt.
In the meantime, prepare the rest of the veggies as they will be cooked in a separate pot.
Chop all the vegetables into cubes (you will blend them later).
Then about 1/4 hour before the kibble is ready, put 3 tbsp of olive oil into the soup pot and add online and garlic – and gently fry and stir for 4 minutes. Add the rest of the chopped veggies (except the cabbage and sweet potato – these go in last). Pour boiling water over these until they just cover the veggies, and cook for 20 minutes. Then add more boiling water and add the cabbage & sweet potatoes, and cook for a further 30 minutes.
Finally, add the already boiled kibble barley with its own stock into the vegetables soup mixture, and check for taste. Season to taste, and add extra boiled water and stock cubes/ coriander/ground pimento to taste.
This soup is better on the second or third day. You can add freshly chopped parsley, dill or other fresh herbs to taste on the day
Variations: Kibble Barley be replaced with a can or lima beans or a can of chickpeas
