Hot + Hearty Vegan Soup with Barley and Vegetables

I made this soup for lunch on a cold, wintery day when I had loads of random ingredients at home and really had no idea what to cook. I decided to throw all of these ingredients together in a soup and took a few pictures, just in case the experiment turned out well – and it did!

This soup is probably the healthiest thing you’ll ever eat, and yet it’s delicious. Use whole barley rather than pearled, as the former has all its vitamins and minerals intact and, therefore, is higher in iron, protein, calcium and fibre. The barley gives this dish a hearty, creamy texture which is normally hard to recreate without dairy products. Try it and tell me what you think. These doses serve one ravenous person or two light eaters.

What you’ll need:

• 80 gr whole barley
• 1 clove of garlic
• 1 small red onion
• 2 tsp oil
• 1 yellow pepper
• 1 tomato
• A handful of medium size mushrooms
• ½ mushroom stock cube
• A couple of glugs of hot sauce
• A pinch dried coriander (to garnish)

Rinse the barely and bring it to the boil on a high flame.  Once it boils turn down to a simmer and cook for about an hour (or until it’s soft), as the whole barley takes a lot longer than the pearly type. In the meantime chop the garlic and onion to a mince and lightly sweat them with the hot oil in a sauce pan for a few minutes. Add the chopped pepper, tomato, mushrooms and minced stock cube. Cook them for about ten minutes or until the pepper softens up. The tomato will let out some water, in which the stock will dissolve. Add the boiled and drained barley to the pot of veggies and simmer for ten minutes, so that all flavours join together. Check for seasoning, although the stock should have made the soup flavoursome enough. Add the hot sauce (I go for plenty) and garnish with dried coriander leaves.

Serve by itself or with a buttered slice of toasted granary bread!