Food Revolution Day Soup: Pearl Barley, Vegetable & Basil2013-05-17
- Servings : 6-8
- Prep Time : 15m
- Cook Time : 1:30 h
- Ready In : 1:45 h
I was so excited to receive my Aussie Farmers Direct Food Revolution Day Box filled with fresh, local and seasonal fruit and veggies. I was even more excited to see that it contained most of the ingredients needed to cook the soup I had in mind. This pearl barley, vegetable and basil soup has fast become a favourite in this house. It is actually inspired by Aussie chef, Tobie Puttock – a great mate of Jamie Oliver. Quite appropriate I thought given we are participating in the Blogger Soup Challenge for Jamie’s Food Revolution Day 2013.
This soup is wholesome, it’s hearty, totally delicious and it fits the brief perfectly. Cooked from scratch, it uses fresh local produce, simple ingredients and cooking techniques. A delicious family meal that can be modified to suit even little bubs – just puree until you have the desired texture or just combine a few of these ingredients separately to make a simple puree. George happily played food critic for me last night enjoying a few mouthfuls of soup with his dinner.
So I’ve Cooked It. I plan to Share It with family. And I Live It – this is genuinely my style of cooking. I hope you can do the same.
Nutrition Note: Pearl barley, a winter warmer, gives healthy soups and casseroles a hearty boost. It’s high in protein, carbohydrate and fibre, many vitamins and minerals, low in fat and great value too! Put it on your shopping list today.Join us on Facebook for other foodie bits and pieces.
- 1/2 cup pearl barley
- 3 tablespoons olive oil
- 1 red onion, diced
- 3 cloves garlic, finely sliced
- 1 leek, white part only, diced
- 3 sticks celery, diced
- 1 large carrot, diced
- 1 large zucchini, diced
- 1 large potato, peeled and diced
- 1 swede, peeled and diced
- 1 small bunch of basil, stalks finely sliced and leaves shredded and set aside
- 1.5 L homemade or reduced salt chicken stock
- pepper to taste
- grated parmesan to serve
Place the pearl barley in a sieve and rinse under cold water, then set aside. -
In a large saucepan, heat the olive oil over medium heat then add the onion, garlic, leek, celery, carrot, zucchini, potato, swede and basil stalks. Gently saute for around 15 minutes without colouring the vegetables. -
Add the stock and bring to a light simmer. Stir in the barley, then cover the saucepan and simmer for an hour, stirring occasionally. When the barely is soft stir in the basil leaves. Cover and allow the soup to rest off the heat for around 15 minutes. Season with pepper and serve with parmesan cheese. -
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