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| Parenting Essentials |
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Country Vegetable Soup |
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A wholesome and nutritious brew with the goodness of barley. Avoid overcooking the vegetables like, the celery, so as to retain maximum vitamin content. Balance the dish with a carbohydrate component in the form of pastry or French loaf.
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Serves: 4 people |
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1 1/2 litres light chicken / beef stock |
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1 large white onion (cut into wedges) |
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1 carrot (cubed) |
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2 potatoes (cut into large cubes) |
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1 tablespoon barley seeds
(soaked a few hours beforehand) |
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1 stalk celery (finely sliced) |
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3 fresh button mushrooms (sliced) |
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2 tablespoons fresh cream |
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1 tablespoon flour (dissolved in a little stock) |
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1 teaspoon margarine |
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1 cinnamon stick |
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salt and ground black pepper to taste |
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| 1. |
Melt margarine in pot and lightly fry onions, cinnamon, carrots and potatoes. |
| 2. |
Add stock and bring to the boil. |
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Add barley seeds, leaving to simmer for about 30 minutes. |
| 4. |
Add blended flour, stirring continuously until soup thickens. Season with salt and pepper. |
| 5. |
Add celery and sliced mushrooms and simmer another 5 to 10 minutes. Add cream and turn off heat. |
| 6. |
Serve soup with puff pastry shapes or breadsticks and bread rolls. |
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