You know the type of craving, when it’s cold and gloomy outside and you’re dying for a hot, satisfying soup. But you suddenly realise that you have nothing at home for anything “classic”. Then, you start to search through the fridge and the cupboard for possible ingredients. I quite enjoy this actually, letting your tastebuds and nose to take you for an imaginative drive. This soup is the outcome of this kind of kitchen tour. I’m so pleased with it, that I thought I have to share it with you. It’s lovely and hearty, but healthy at the same time. If you wish, you can add some grated Parmesan or vegan hard cheese on the top when serving. Takes about an hour to prepare it and serves at least 6 people.
1 medium yellow onion chopped
1 courgette, sliced
2 medium carrots, peeled and sliced
100g butternut squash, cubed
400g canned cannellini beans, drained
2 sticks of celery, sliced
150g pearl barley, cooked
1,5 l vegatable stock
1 tbsp of olive oil
1 tsp of dried basil
1 tsp of dried sage
1/2 tsp of dried thyme
Salt and freshly ground pepper to taste
Handful of Super Sprouts and slice of toast to serve (optional)
First, cook the pearl barley. Put it in a pan, cover it with water, bring it to boil, add a pinch of salt. Cover it with a lid, and cook it for about 40-45 minutes on low heat, until it’s al dente.
Chop all the veggies and in a big pot, fry them with the spices until they begin to soften, 10-15 minutes. Stir it occasionally. Add the stock, turn the heat to low, and cook it for 30 minutes. Add the beans and cook it for another 10 minutes.
You can also add a bit of a chilli, for a little kick.