Big Hearty Veggie Broth

Servings: 6 yield(s)
Ingredients
  • 150 g carrots, peeled and diced
  • 150 g celery, washed and diced
  • 150 g leeks, washed and sliced
  • 1 onion, peeled and diced
  • 3 cup garlic crushed
  • 50 g butter
  • 2 bay leaf’s
  • 200 g Potatoes peeled and diced
  • 100 g barley
  • 1.5 l Vegetable Stock
  • Ground White Pepper
  • Handful Fresh Parsley
Instructions
    Method:
  1. Soak the barley in cold water for at least 20 minutes
  2. Melt the butter in a saucepan and sweat the crushedgarlic, onion, leeks, carrots and celery with the bay leaves for 5 minutes. Add the potatoes and soaked barley.
  3. Season with pepper and cover with chicken stock.
  4. Bring to the boil and allow to simmer for 20 minutes or until the barley is cooked.
  5. Add chopped fresh parsley and serve piping hot.