Soups
Ingredients for 2 servings of soup
- 2 tsp olive oil
- 2 tbsp chopped onion
- 1/2 garlic clove
- some rosemary, chopped
- 1/2 parsnip
- 1 carrot
- 1/2 yellow beetroot
- 1 potato
- 20 g rolled barley
- 300 - 400 ml water
- 2 tbsp parsley
Preparation of the soup
1.
Wash, peel and chop the vegetables. Heat the olive oil in a pan over a low heat warm up.
Sauté the onion, garlic, rosemary, parsnip, carrot and turnip for 10 minutes, Stir until the onion is soft. Add the potato and fry again for 5 minutes let
2.
Wash the pearl barley, add to the vegetables, pour in the water and bring to the boil.
Turn down the heat and cook over a low heat for 40 to 45 minutes until the pearl barley and vegetables are soft.
3.
Add the parsley before serving.
Tip
The rolled barley can also be replaced with risotto rice. The parsnips can also be replaced with different root vegetables.
