100g raw pearl barley, washed and soaked overnight
½ carrot, peeled and split into quarters
½ onion, cut in two
2 sticks celery, cut in two
2 cloves garlic, split
6g thyme sprigs
10g parsley stalks
2 bay leaves
2g salt
1 medium savoy cabbage
2–3 bay leaves
Few sprigs thyme
3–4 sticks celery, sliced
2 shallots, sliced
15g parsley
3 cloves garlic, sliced
50ml white vinegar
1 litre vegetable or chicken stock
Olive oil
Salt & pepper
500g spinach
½ medium delica pumpkin, cut into wedges
Honey
Olive oil
Salt & pepper
200g white cabbage, very finely chiffonade
Few toasted caraway seeds
4g salt
1 tin ready cooked mixed beans, drained
Wash the barley under cold water and place the barley into a pan, cover with cold water and bring 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 leaves then bring it back to a simmer.
This will need to simmer for approx 45 minutes till tender, leave this too cool in the liquor so they take on more flavour and add 2g salt, its best if the veg is left in for a day as the pearl barley will take on more flavour.
Heat the pan on med heat, add the shallots, celery, little salt & pepper, sweat with a lid for 3-4 mins, add the garlic, finely cut cabbage, add seasoning, cook with lid for 10 mins, stirring ½ way.
Then when wilted, add the vinegar, reduce down, then add the stock and everything else, then also add the cooking juice from the pearl barley.
Top up with water so its covered by an inch, bring to a simmer, then cook for 45 mins at a steady simmer, then leave to cool.
Place a pan of salted water onto boil, add the spinach, just blanch then strain after 15 sec, place into blender and puree till smooth, then place on ice to cool.
Place the pumpkin onto a tray, drizzle in olive oil, salt, pepper, honey, bake at 180°C till just tender approx. 15–20 mins, then cool, and cut into little wedges.
Pound the salt into the cabbage with caraway, this can be fermented or left like this.
If fermenting as better for the gut, place into a kilner jar, press down so all the juice is extracted, then leave for 5–7 days at room temp, burp the jar each day.
Mix the mixed beans, cooked barley & cabbage, and spinach puree together, add a little olive oil and seasoning and warm through.
Place the mixed beans with spinach puree in the middle, place salted raw / fermented cabbage on top.
Place pumpkin around and pour in the hot cabbage soup.
100g raw pearl barley, washed and soaked overnight
½ carrot, peeled and split into quarters
½ onion, cut in two
2 sticks celery, cut in two
2 cloves garlic, split
6g thyme sprigs
10g parsley stalks
2 bay leaves
2g salt
1 medium savoy cabbage
2–3 bay leaves
Few sprigs thyme
3–4 sticks celery, sliced
2 shallots, sliced
15g parsley
3 cloves garlic, sliced
50ml white vinegar
1 litre vegetable or chicken stock
Olive oil
Salt & pepper
500g spinach
½ medium delica pumpkin, cut into wedges
Honey
Olive oil
Salt & pepper
200g white cabbage, very finely chiffonade
Few toasted caraway seeds
4g salt
1 tin ready cooked mixed beans, drained
Wash the barley under cold water and place the barley into a pan, cover with cold water and bring 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 leaves then bring it back to a simmer.
This will need to simmer for approx 45 minutes till tender, leave this too cool in the liquor so they take on more flavour and add 2g salt, its best if the veg is left in for a day as the pearl barley will take on more flavour.
Heat the pan on med heat, add the shallots, celery, little salt & pepper, sweat with a lid for 3-4 mins, add the garlic, finely cut cabbage, add seasoning, cook with lid for 10 mins, stirring ½ way.
Then when wilted, add the vinegar, reduce down, then add the stock and everything else, then also add the cooking juice from the pearl barley.
Top up with water so its covered by an inch, bring to a simmer, then cook for 45 mins at a steady simmer, then leave to cool.
Place a pan of salted water onto boil, add the spinach, just blanch then strain after 15 sec, place into blender and puree till smooth, then place on ice to cool.
Place the pumpkin onto a tray, drizzle in olive oil, salt, pepper, honey, bake at 180°C till just tender approx. 15–20 mins, then cool, and cut into little wedges.
Pound the salt into the cabbage with caraway, this can be fermented or left like this.
If fermenting as better for the gut, place into a kilner jar, press down so all the juice is extracted, then leave for 5–7 days at room temp, burp the jar each day.
Mix the mixed beans, cooked barley & cabbage, and spinach puree together, add a little olive oil and seasoning and warm through.
Place the mixed beans with spinach puree in the middle, place salted raw / fermented cabbage on top.
Place pumpkin around and pour in the hot cabbage soup.
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