Ian's Vegetable Soup

 

My husband loves soup. No two ways about it. Since he has retired he is helping out enormously with the cooking and general running of the household which has been marvellous for me. This week he created a beautiful vegetable soup. He blended the finished soup and it was fabulous. The pearl barley added a great creaminess to the soup when it was blended up. This is a high fibre recipe and very nutritious.

Creamy vegetable soup full of blended up fibre

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation time: 20 minutes
Cooking time: 40 minutes
Quantity: Serves 8

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Ingredients:

I large onion, diced
Spray oil
2 large potatoes
1 large sweet potato, about 500 gm
1 carrot
2 sticks celery
4 teaspoons beef stock powder
1.5 litres hot water
350 ml milk
3 large sprigs fresh parsley
1/4 cup pearl barley, rinsed and drained
I teaspoon Bonox
Salt and pepper to taste

Optional: fresh herbs for garnishing

 

Method:

Fry the onion in the spray oil in a large pan. Roughly chop the vegetables. When the onion is starting to change colour add all the other ingredients. Bring to the boil and cook for 40 minutes until the pearl barley is cooked through.

Blend the soup with a stick mix or similar. If the soup is a little thick then add some water until the desired consistency is achieved. Adjust seasonings if necessary.

Optional - Sprinkle with chopped fresh herbs.

Serves 8

 

Notes:

You can substitute other vegetables in this soup. Parsnips and pumpkin would be particularly nice.

 

Food Facts:

Potatoes are starchy tuberous vegetables from the nightshade family. The word potato comes from the Spanish word potata. There are about five thousand varieties of potato with around three thousand of those available in South America alone. Potatoes include both protein and fibre and are high in complex carbohydrates. They contain reasonable quantities of vitamins B, C iron and potassium. It is said that humans can survive on a diet of potatoes providing they consume milk and butter with them. The milk and butter provide the only two missing dietary needs, i.e. vitamins A and D.

Carrots are native to Afghanistan. They used to have a yellow flesh and a purple exterior. Carrots were first grown as a medicine and not a food. Just one carrot supplies enough vitamin A for an entire day. In fact, they have the highest Vitamin A content of any vegetable. Carrots have high levels of the anti-oxidant beta carotene which is reputed to help fight cancer and may reduce the risk of prostate cancer in men.

Celery was once grown primarily for medicinal reasons, particularly by the Chinese. It has been prominent in Northern European cuisine since the 16th century. It is said that it takes more calories to eat and digest celery than there is in the celery. It is related to carrots, parsley and parsnips. Celery is high in vitamin C and potassium.

 

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