1. Prepare the vegetable stock(I use already prepared, or use storebought). 2. Prepare all the vegetables, washing, peeling and cutting in small cubes. 3. Place the barley in a medium sauce pan. 4. 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. 5. Meanwhile, heat the olive oil in a large soup pot. 6. Add the diced vegetables and begin to sweat the vegetables, stirring as needed to keep them from scorching. 7. As they begin to soften, add the vegetables stock to a level of about 1 inch above the vegetables. 8. Add the bay leaves and cook on a medium heat until the vegetables begin to soften. 9. Using 1 more cup of the prepared vegetable stock (or water) make a slurry of the flour, cornstarch and liquid. 10. When the vegetables have become soft, add the cooked barley. 11. If more liquid is needed for the soup, add the rest of the vegetable stock, or water. 12. Add the flour/cornstarch mixture (be sure to stir it well first). The soup will become slightly opaque and thicker. 13. Season to taste with salt and pepper. 14. Garnish with the chopped parsley and spring onions if using. 15. Serve hot with a nice whole grain bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
