Title: Winter-Warmer Soup
Categories: Vegetable Soup
Yield: 6 Servings
| 1 | lg | Spanish onion |
| | | Handful pearl barley/rice |
| 2 | lg | Carrots |
| 1 | | Cube vegetable stock |
| 1 | md | Turnip/swede |
| 1 | ts | Dried mixed herbs |
| 1 | lb | Leeks |
| | | Salt and pepper to taste |
| | | Potatoes |
| | | Tomato puree optional |
Fill a very large saucepan with lid, if possible 2/3 full
with cold water and put it on to boil. This will take a long
time, so peel and chop or slice the onion, carrots, turnip/
swede and potatoes. Trim the leeks, slice down one side, and
rinse them thoroughly in cold running water. Chop them into 1/2
inch rings. Stir the stock cube into the boiling water. Add all
the prepared vegetables, the mixed herbs, and the pearl barley
or rice as you like. Turn down the heat and simmer gently,
stirring occasionally, until the potato has cooked enough to
thicken the soup and all the other vegetables are tender, but
still recognizable. It needs about 40 minutes. Add more water
if required, a little at a time. Adjust flavor with salt and
pepper, and tomato puree if liked.
Meat