Barley and pea hotch-potch

Ingredients

• 115 g pearl barley
• 2 l water
• 150 g celery
• 1 onion
• 2 carrots
• 1 turnip
• 2 leeks
• 70 g vegan butter
• 150 g fresh or frozen peas
• 2 tablespoons chopped parsley
• 15 g flour
• Salt to taste
• Black pepper to taste

Missing an ingredient?

• What to use instead of pearl barley
• What to use instead of onion
• What to use instead of all-purpose flour
• What to use instead of vegan butter
• What to use instead of turnip
• What to use instead of parsley
• What to use instead of black pepper
• What to use instead of leek
• What to use instead of carrots

Instructions

1. Rinse the barley and cook it in the water until almost tender, an hour.
2. Meanwhile, cut the celery, onion, carrot, turnip and leeks into small pieces and sweat them for a few minutes in 55 g of the vegan butter over low heat, without letting them color at all.
3. Add them to the barley and cook everything until the vegetables are tender. Half an hour before serving, with the soup boiling, add the peas.
4. To take away the watery look, cook the flour in the rest of the vegan butter for 2 minutes without letting it color, and stir it in.
5. Blanch the parsley for a few seconds in boiling water (that keeps it bright green), chop it and add it 5 minutes before serving. Season with salt and pepper.

Nutrition facts

Approximate, per serving (about 461 g). Calculated with data from USDA FoodData Central.