How to store Winter vegetable soup:

Leave the soup to cool at room temperature for no more than two hours. Transfer the soup into Tupperware containers and store in the fridge for 3-4 days.

How to freeze Winter vegetable soup:

Once the soup has cooled, transfer it into freezer safe containers and transfer to the freezer where it can stay for up to 6 months. To defrost the soup remove it from the freezer and leave it in the fridge to defrost. This can take up to 24 hours. Alternatively, you can use a microwave with the defrost setting to thaw the soup.

How to reheat Winter vegetable soup:

Add the soup to a saucepan and bring to a boil on the hob. Reduce the heat to a simmer and cook for 5 minutes until the soup and vegetables are piping hot all the way through.

How can I adapt this soup recipe to be gluten-free?

Barley contains gluten and therefore should not be included if you eat a gluten-free diet. Instead, you could replace the barley with grains such as rice, quinoa or buckwheat. Rinse your chosen grain and add to the soup for its required cooking time.

How can I adapt this soup recipe to be vegan/dairy-free?

To make this recipe vegan omit the parmesan. You can leave it out entirely or add in a little nutritional yeast for a cheesy flavour. Also, make sure the wine you use is suitable for vegans.

Winter Vegetable Soup with Barley and Parmesan

Description

This homemade vegetable soup recipe is filled with chunky vegetables, pearl barley, kale and Parmesan. Warming, hearty and full of flavour!

Scale

Ingredients

1 tablespoon olive oil
75 grams pearl barley
2 leeks, outer leaves removed then sliced
1 parsnip, peeled and diced
2 turnips, peeled and diced
1/4 celeriac, peeled and diced
180 millilitres white wine
2 bay leaves
1.5 litres boiled water
25 grams Parmesan cheese
2 handfuls kale
1 teaspoon ground black pepper
Salt to taste

Instructions

Boil a kettle. Rinse the pearl barley in a sieve until the water runs clear. Add to a saucepan with enough boiled water to cover the barley, then boil for 10 minutes.
In a separate saucepan or casserole pot, heat the olive oil to a medium heat. Saute the sliced leeks for 3-4 minutes until softened, but not coloured.
Add the parsnip, turnip and celeriac to the pan and cook for 1-2 minutes.
Pour the wine into the pan and cook for 5 minutes until the liquid is reduced by half. Add the bay leaves.
Drain the pearl barley and discard the cooking water, then add it to the vegetable pot with 1.5 litres of boiling water. Allow the mixture to simmer for 30 minutes.
After 30 minutes add in the kale and cook for a further 10 minutes.
Test the pearl barley and vegetables to make sure they are cooked through. Stir in the Parmesan cheese and black pepper.
Once everything is incorporated taste the broth and add salt as required.
Serve in bowls with thick slices of buttered bread. Enjoy!

Keywords: Winter Soup, Pearl Barley Soup, Winter Vegetable Soup, Vegetable Broth, Vegetable Soup