Thursday, March 18, 2010

Root Vegetable, Tomato and Barley Soup

My mom continues cooking.  She claims she doesn't know how to cook in a British kitchen, but I disagree.  Last night she made a fantastic soup.  It was delicious day of, but even better as leftovers today.


1 15 ounce can of tomatoes, pureed
6-7 cups of vegetable stock
4 large carrots
1 parsnip
1 turnip
1 large onion
3 stalks of celery (we didn't add this since a certain someone is anti-celery but REALLY wanted to )
1 cup barley
1 bay leaf
oregano, salt and pepper to taste

Bring the stock to a boil.  Pour in the barley, turn the heat down to simmer and cover until barley is al dente.  (About 20-30 minutes.)

Wash and prep the vegetables (peel and dice).  Add the vegetables and spices to the stock.  Cook until the vegetables are tender, about 20 minutes.  Season to taste and serve.


alisa said...

I hope you know Niall, you are the luckiest man alive. You do know that right? Eliot is so jealous of all the home cooked food!

AM said...

you won't add celery but you'll add cilantro!