If you’re looking for a cosy soup to make this weekend why not try this Hearty Veggie Soup. The mix of root vegetables and pearl barley will keep you satisfied and it’s so simple to make! I love to eat this for lunch with cheese on toast.

INGREDIENTS

4 Carrots

2 Leeks

3 Parsnips

1 Large Onion

2 cups Pearl Barley

2 Veggie Stock Cubes

METHOD

Dice the onion and leeks add to an oven proof pot with some olive oil and put over a low heat to soften.

While the onions and leeks are softening start peeling and dicing the carrots and parsnips.

Add the diced carrots, parsnips to the pot with the pearl barley and stock cubes. Toss everything together.

Add water to the pot to cover the vegetables and leave on the hob until it starts to boil.

Place in the oven at 200°C for an hour and a half.

Serve warm with some bread or cheese on toast.