Mains · Winter
Winter Root Vegetable Barley Soup
A warming plant-based recipe for chilly days.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Rinse pearl barley. Peel and dice celeriac and carrots into 1 cm cubes.
- Simmer barley in vegetable stock for 20 minutes; check the packet first because some types require soaking.
- Add diced celeriac and carrots and cook for a further 15–25 minutes until the barley and vegetables are tender, adding water if needed.
- Stir in already-cooked white beans for the last 5 minutes, then rest 5 minutes before serving.
- Before serving, check: Taste several grains at the stated time. There should be no hard, chalky centre. If the pot is dry, add a splash of hot water.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Check cooking time and liquid ratio on your specific rice, buckwheat or barley packet, because varieties differ.
- Taste several grains at the stated time. There should be no hard, chalky centre. If the pot is dry, add a splash of hot water.
- Rest cooked grains covered for a few minutes, then fluff with a fork. Avoid excessive stirring if you want separate grains.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.