DETAILS
Makes: 4-6 portions
INGREDIENTS
- 1 tbsp olive oil (or use no-oil sautéeing method, below)
- 1 onion, finely diced
2 sticks celery, finely diced - 700g vegetables, unpeeled, if possible, and diced – select at least 3 from: carrots, pumpkin, squash, celeriac, beetroot, swede, parsnip, turnip, kohlrabi
- A bouquet garni of 2 sprigs rosemary, 2 sprigs parsley and 2 bay leaves
- 1 tsp dried oregano
- 4 garlic cloves, lightly crushed
- 100g pearled barley
1.2 litres vegetable stock - 1 tsp Marmite or alternative yeast extract (optional)
- 150g cavolo nero, kale, Savoy cabbage or similar, shredded
- Salt and pepper
METHOD
- If using the oil, heat it in a large saucepan or casserole. Add the onion, celery and all the vegetables and sauté gently, stirring regularly, until starting to caramelise slightly around the edges. If not using the oil, add all the vegetables to the saucepan with 2 tbsp water. Cook over a low heat, stirring very regularly, and add more water at intervals until everything is starting to brown.
- Add the bouquet garni, oregano and garlic to the pan along with the pearled barley. Season with salt and pepper and add the vegetable stock and the Marmite or yeast extract, if using. Bring to the boil, then reduce the heat to a simmer and partially cover. Simmer gently for around 30 minutes until the vegetables are well on their way to being tender. Add the kale or cabbage to the pot and push down into the liquid. Add a little more stock or water if necessary – it should be quite a thick, hearty soup. Continue to simmer for another 30 minutes until the greens are completely wilted down, the vegetables are tender and breaking up, and the barley is cooked through. Check for seasoning and serve.
Extracted from The Plant Power Doctor by Dr Gemma Newman (Ebury Press, £16.99). Photography by Dave Brown.