A thick and tasty soup, good to come home to on a Winter evening. Chop all the vegetables as fine or chunky as you wish.
Ingredients:
15g butter
1 onion
2 large carrots
2 sticks celery
1 large parsnip
100g swede
2 medium sized potatoes
80g pearl barley
1 1/2 litres very hot vegetable stock
1 tsp mustard powder
1/2 tsp dried sage
1/2 tsp dried thyme
1 tsp dried parsley or a tbsp fresh chopped
Salt and pepper to taste
100g defrosted frozen peas
Method:
1. Put the cooker on high and add the butter whilst you prepare the vegetables.
2. Add all the vegetables to the pot and stir well. Leave for about 20 minutes.
3. Stir in all the other ingredients, except the peas, and season to taste with salt and pepper.
4. Cover and leave to cook on high for 3 hours then stir in the peas quickly and cover and cook for 2-3 hours more. Or add the peas with the stock and cook on low for 7-8 hours.
5. Add some freshly chopped parsley just before serving if you wish to add a bit more colour.
Winter Vegetable and Barley
Slow Cooker soups
Turn it on and let it cook, or perhaps you have one of Mr D's Thermal Cookers which use no extra energy to cook your foos? Either way these soups are really lovely, just what you need on an Autumn evening.