Winter vegetable and barley soup

• 1 onion
• 1 stalk celery
• 1 leek
• 0.5 swede
• 1 parsnip
• 12 litres stock
• 100g pearl barley
• 0 parmesan rind
• 0 pepper
• 0 curly parsley

Step 1
Dice your onion, carrot and celery and sweat in a little bit of oil or butter until softened a little bit.

Step 2
Add in the sliced leek and your choice of starchy veg.

Step 3
Add about 570ml of stock and then add the pearl barley and simmer for about 40 minutes.

Step 4
The barley should swell but shouldn't absorb all the liquid.

Step 5
Chop lots of curly parsley and add to the hot soup each time, but don't re-heat with it in.