It’s time for a fight with some childhood food trauma:) It’s the recipe for a soup that we really hated when we were kids. It’s time to make it vegan and try to make it one of the best soups:) Fortunately, our vegan version of this soup has turned out to be really good and nutritious. The battle has finished: 1-0 for us:)
Ingredients:
1.5-2l water
2 allspice berries
5-6 black pepper grains
1 bay leaf
a piece of leek
2 parsley roots
2 carrots
1/2 of celery
4-5 potatoes
1 tbsp olive oil
100g dry barley groats
salt
black pepper
fresh parsley
Instructions:
Add bay leaf, black pepper and allspice grains to water boiled in a pot. Peel and grate the carrots, parsley roots and celery on the large holes of a box grater or using a food processor's grating attachment. Slice the leek. Put the veggies to the pot, cover and cook over low heat for about 10-15 minutes, stirring occasionally. Add some olive oil. Then add the barley groats and potatoes (cut into cubes) and cook for about 15 minutes, until the potatoes are soft. Serve the soup with chopped parsley leaves. Enjoy!
Etykiety: english, gluten free, recipes, soup
