This could be a stew, this could be a soup. Until we figure it out, let’s call it a stoup.
Ingredients
| 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 | Bay leaves |
| 3 stems | Tarragon, and/or thyme |
| 1 can | White beans, drained |
| 3 stems | Kale leaves, sliced |
| 1 | Sea salt, lemon zest and juice to season |
Directions
- 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.