Vegetable Soup

Print Recipe
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Soup
Cuisine Traditional
Servings 12

Ingredients
  

The brew

  • 4 litre vegetable stock
  • 3 teaspoon vegan chicken stock powder I use Massel
  • 1 cup pearl barley
  • 1 cup yellow split peas
  • 1 cup green split peas
  • 1 cup dried lentils
  • 1/4 teaspoon salt

The veges

  • 1 onion finely diced
  • 3 carrots grated
  • 3 celery sticks sliced
  • 1 turnip coarsely grated
  • 1 swede coarsely grated
  • 1 potato coarsely grated
  • 1/2 cup risoni
  • 1 pinch salt to taste
  • 1 pinch pepper to taste

Instructions
 

  • Combine all "The brew" ingredients and simmer on low for 1 - 2 hours.
  • Stir "The veges" into the brew. Simmer for a further 30 minutes.
  • Add salt and pepper to taste. Serve.

Notes

Variations: use whatever vegetables you like and they can be as coarse or fine as you want.
Serving: crusty bread is a great accompaniment.
Storage: the soup keeps well in the fridge for a few days and can be frozen for up to 3 months. After a day the soup becomes quite thick and may require thinning with some additional water or stock.