Vegan Barley and Vegetable Soup
This vegan barley and vegetable soup is one of my favourites. It truly reminds me of being a kid in my grandmother´s kitchen, smelling all these wholesome flavours.
An easy to follow, one pot recipe. This recipe is simple yet flavourful. It is a vegan recipe, but can easily be made meat-eater friendly!
I have searched far and wide for a recipe similar to this one, this is how my mother makes vegetable soup in the winter.
It is thick and chunky and warm and filling and lovely. Most of the recipes that I find online or on Pinterest are similar to this one, however thy miss the bulkiness that the wheat provides.
We have lovely ´´soup packs´´ that you can buy in the stores in South Africa, it is a mixture of split peas, lentils, beans and oats. I use this is my soup, as well as pearl barley and pearled whole wheat.
Not only does this make your soup thick and chunky, but it also keeps you warm! This is very important to me in winter, to eat well-rounded nourishing meals that keep me full for long. This mixture does the trick.
I have to add that this soup takes longer than most of the recipes I have posted here, this particular soup takes about 1.5 hours to cook completely.
You can accelerate the process by pre-soaking the soup mix ingredients to make them cook faster, but this will take away from the flavour.
Ideally this soup need to simmer on a low heat for an hour to bring out all the flavours.
The ingredients for this recipe is for two people.
3 baby potatoes
3 small onions
3 small turnip
1 vegetable stock cube
½ packet brown onion soup powder
100g of soup mix including the barley and wheat
Dice all the vegetables. Dissolve the stock cube in 500ml boiling water. Dissolve the soup powder in cold water
Heat up a little oil in a pot and add in the finely chopped onions and fry them until translucent
Add in the potatoes and roast them well
Next, add in the other vegetables, add in the soup mix ingredients
Mix in the dissolved soup powder
Add in the vegetable stock and stir well
Cook the soup on high heat for 10 minutes, lower the heat to a simmer and cook for another hour.
The soup is ready when the liquid has thickened slightly and the barley has swollen up to three times its size
Serve hot with fresh bread