( SERVES 6 )
Photo by Tamara West
This could be a stew, this could be a soup. Until we figure it out, let’s call it a stoup.
|150 g||Onions, cut into even 1cm dice|
|150 g||Carrots, cut into even 1cm dice|
|150 g||Celery, cut into even 1cm dice|
|150 g||Celeriac, cut into even 1cm dice|
|150 g||Jerusalem artichokes, cut into even 1cm dice|
|150 g||Kumara, cut into even 1cm dice|
|150 g||Parsnips, cut into even 1cm dice|
|3||Garlic cloves, finely crushed|
|40 g||Ginger, grated|
|1 Tbsp||Olive oil|
|⅓ cup||Pearl barley|
|3 cups||Chicken stock, or vegetable stock, hot|
|3 stems||Tarragon, and/or thyme|
|1 can||White beans, drained|
|3 stems||Kale, sliced|
|1||Sea salt, lemon zest and juice to season|
- In a large soup pot heat olive oil. Gently fry the onion, garlic and ginger over a medium heat until fragrant. Add the vegetables and fry until they start to soften. Add pearl barley, stir well.
- Add chicken or vegetable stock, bay leaves, tarragon and/or thyme and freshly ground black pepper. Simmer gently until the veges are tender and the barley puffed.
- Add white beans, remove from heat and leave to rest for flavours to develop.
- To serve, remove herbs, add kale and reheat (add more stock as needed). Season with sea salt, lemon zest and juice. Serve with a swirl of extra virgin olive oil and hot crusty bread.
Check out Warren's other stoup recipes