IRISH VEGAN FARMHOUSE SOUP

Irish Vegan Farmhouse Soup image

Provided by Sharon123

Categories Potato

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 15

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1 large onion, peeled and cubed
1 rutabaga, peeled and cubed (if you don't have, use 1-2 stalks celery, sliced)
1 -2 carrot, peeled and cubed
1 -2 potato, peeled and cubed (or 1 to 2 small turnips, peeled and cubed)
1 parsnip, peeled and cubed (if you don't have, use another carrot)
1 leek, washed and sliced
3/4 cup barley
2 bay leaves
1/2 bunch parsley, chopped
1 -2 spring onion, sliced for optional garnish (or 4-5 scallions)
5 -6 cups vegetable stock
2 tablespoons olive oil
1 tablespoon flour
1 tablespoon cornstarch
salt and pepper

Steps:

Prepare the vegetable stock(I use already prepared, or use storebought).
Prepare all the vegetables, washing, peeling and cutting in small cubes.
Place the barley in a medium sauce pan.
Add 1 1/2 - 2 cups of the vegetable stock and bring to a boil. Once boiling, turn down to a simmer and cook the barley until it begins to become soft.
Meanwhile, heat the olive oil in a large soup pot.
Add the diced vegetables and begin to sweat the vegetables, stirring as needed to keep them from scorching.
As they begin to soften, add the vegetables stock to a level of about 1 inch above the vegetables.
Add the bay leaves and cook on a medium heat until the vegetables begin to soften.
Using 1 more cup of the prepared vegetable stock (or water) make a slurry of the flour, cornstarch and liquid.
When the vegetables have become soft, add the cooked barley.
If more liquid is needed for the soup, add the rest of the vegetable stock, or water.
Add the flour/cornstarch mixture (be sure to stir it well first). The soup will become slightly opaque and thicker.
Season to taste with salt and pepper.
Garnish with the chopped parsley and spring onions if using.
Serve hot with a nice whole grain bread.