Vegetable Broth – Root vegetables and barley
This vegetable broth is a comforting and nutritious concoction, simmered to perfection with a medley of root vegetables and pearl barley. The recipe brings together a rich blend of carrots, parsnips, turnips, onion, and garlic to create a base that is both sweet and earthy. Pearl barley is added to the broth as a source of whole grain, providing a pleasant chewy texture and boosting the dish's nutritional profile. This broth is ideal for a cozy night in or as a base for more elaborate soups and stews. It's vegan, packed with fiber, and full of natural vitamins and minerals from the diverse range of vegetables used in its creation. Enjoy it on its own or use it as a nourishing ingredient in your favorite recipes.
Welcome to a heartwarming journey into the homely flavors of Ireland with SanHanz UK's cherished family recipe. This Traditional Irish Vegetable Soup has been a staple for generations, encapsulating not only the goodness of fresh vegetables but also the comfort of a meal made from the heart. It's perfect for bolstering the immune system and enveloping you in warmth on those chilly days.
Ingredients:
- 3 large carrots, chopped
- 3 parsnips, chopped
- 1 large leek, thinly sliced
- 1 celery stalk, chopped
- 2 large onions, chopped
- 3 garlic cloves, minced
- 1 turnip, chopped (optional)
- A handful of fresh parsley, finely chopped
- Salt and pepper, to taste
- 2 vegetable or chicken stock cubes
- 1.5 pints (around 850ml) of water
- A knob of butter or a couple of spoons of cooking oil
- A handful of split peas, soaked for an hour (optional)
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Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Equipment: Large pot, cutting board, knife
Servings: 4-6
Instructions:
1. Prepare all of your vegetables by washing, peeling, and chopping them into small, bite-sized pieces.
2. In a large pot, melt a knob of butter or heat a couple of spoons of cooking oil over medium heat.
3. Add the harder vegetables first: carrots, parsnips, and some of the celery. Let them sauté for about 5 minutes until they start to soften.
4. Next, add the softer vegetables: chopped leek, onions, and garlic (if using). Give them an additional 5 minutes to sauté. Make sure the heat is not too high to avoid burning.
5. Prepare your stock by dissolving 2 stock cubes in 1.5 pints of hot water. Set aside.
6. Add the soaked split peas (if using) to the pot with the vegetables, and then pour in the prepared stock.
7. Bring the mixture to a simmer, then reduce the heat, cover the pot, and let it cook for 40 minutes.
8. Season with salt and pepper to taste. Be careful not to let the soup boil; keep it at a gentle simmer.
9. After 40 minutes, check the softness of the vegetables. They should be tender.
10. Once everything is cooked through, stir in the chopped parsley for a fresh flavor.
11. Serve the soup hot, and enjoy the rich taste of a traditional Irish vegetable soup.
Cooking Tips:
- You can add other leftover vegetables you have in your fridge.
- Remember that simmering is key to developing the flavors without overcooking the ingredients.
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Recipe attributed to SanHanz UK. Visit their YouTube channel for more heartwarming recipes: https://www.youtube.com/@sanhanzuk2009
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