50ml veg oil
200g Savoy cabbage leaf
200g potato
125g leek
100g turnip
50g shallots
250g spinach
600ml veg stock
18g salt
200g raw Pearl barley, washed and soaked overnight
1 carrot, peeled and split in half
½ an onion
2 shallots, peeled and quartered
2 cloves of garlic, split
6g sprigs of thyme
12g parsley stalks
1 bay leaf
Thinly slice all the vegetables.
In a large pot, sweat the shallots, turnips, cabbage, leeks, and salt in the butter until just tender and glazed.
Add the potatoes, cream, and water, bringing up to a simmer and then set on a diffuser and cover with a lid, simmer gently for 8-10 minutes.
Add the spinach leaves and cook 20 seconds.
Blend the hot soup base in the Vita Prep or using a soup blender until perfectly smooth.
Wash the barley under cold water and place into a pan and cover with cold water, bringing to a simmer. Drain, wash and rinse in cold water. Place back into a clean pan with the split carrots, onions, shallots, garlic, thyme, parsley and bay leaf, then bring it back to a simmer. This will need to simmer for approx.. 45 minutes until tender. Leave this to cool in the liquor to take on more flavour and add 2g of salt. It’s best if the veg is left in for a day as the pearl barley will take on more flavour.
Add to your soup as desired.
50ml veg oil
200g Savoy cabbage leaf
200g potato
125g leek
100g turnip
50g shallots
250g spinach
600ml veg stock
18g salt
200g raw Pearl barley, washed and soaked overnight
1 carrot, peeled and split in half
½ an onion
2 shallots, peeled and quartered
2 cloves of garlic, split
6g sprigs of thyme
12g parsley stalks
1 bay leaf
Thinly slice all the vegetables.
In a large pot, sweat the shallots, turnips, cabbage, leeks, and salt in the butter until just tender and glazed.
Add the potatoes, cream, and water, bringing up to a simmer and then set on a diffuser and cover with a lid, simmer gently for 8-10 minutes.
Add the spinach leaves and cook 20 seconds.
Blend the hot soup base in the Vita Prep or using a soup blender until perfectly smooth.
Wash the barley under cold water and place into a pan and cover with cold water, bringing to a simmer. Drain, wash and rinse in cold water. Place back into a clean pan with the split carrots, onions, shallots, garlic, thyme, parsley and bay leaf, then bring it back to a simmer. This will need to simmer for approx.. 45 minutes until tender. Leave this to cool in the liquor to take on more flavour and add 2g of salt. It’s best if the veg is left in for a day as the pearl barley will take on more flavour.
Add to your soup as desired.
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