Scottish Pearl Barley Soup Recipe

Easy Vegan Scotch Broth (Scottish Barley Soup)

WEBNov 16, 2020 · Bring to a gentle simmer then stir in the barley and red lentils. Reduce the heat, cover with a lid, and simmer gently for 30-40 …

Rating: 4.9/5(10)
1. Heat the oil in a large saucepan on medium heat. Add the onion, carrot, and greener half of the sliced leek (saving the whiter parts to add towards the end of cooking). Season with salt and pepper and cook for 6-8 minutes or until the veg has softened and starts to get a hint of colour on it.
2. Next, add in the diced swede, vegan stock (1.5 litres), soy sauce, dried sage, and bay leaves. Bring to a gentle simmer then stir in the barley and red lentils. Reduce the heat, cover with a lid, and simmer gently for 30-40 mins or until the barley is tender.
3. Once the barley is tender, add in the kale and the sliced white parts of the leek. Push the veg down into the broth and stir well. If necessary, top up with extra vegan stock (I usually add 300-500 ml here to help submerge everything). Simmer for around 5 minutes or until the kale and leeks are tender.
4. Once cooked, try the soup and add any extra salt, pepper, and/or soy sauce to taste, and serve.

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Pearl Barley Soup Lord Byron's Kitchen

WEBFeb 16, 2022 · Add in the barley, stir well and reduce the heat to medium. Place the lid on the pot, and simmer the soup for 25-30 minutes, or until the barley is cooked through. …

Rating: 5/5(16)

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VEGETABLE BARLEY SOUP The clever meal

WEBApr 3, 2020 · Saute’ carrots, onion, celery in olive oil for about 5-7 minutes ( soffritto) Add garlic and herb and stir until fragrant, about 1 minute. Stir …

Rating: 5/5(17)
1. Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, celery. Cook, stirring often, until the onion has softened and is turning translucent, about 7 minutes.
2. Add garlic, thyme, oregano, bay leaves, and stir for about 1 minute.
3. Add the barley, cubed potatoes, tomato paste, and give a good stir.
4. Then add the vegetable broth, a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 25-30 minutes or until the barley is tender. If you need more liquid or if you prefer a thinner soup, add an extra cup of water or broth now.

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