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.
