Jul 202010
Ingredients
3 or 4 leeks, chopped white parts
1 large or 2 small celeriac, peeled and chopped
6 or 7 zucchini, roughly chopped
1 bag baby peas, frozen
fine barley
turmeric
cumin
dill, fresh and finely chopped
a couple of cloves of garlic, to taste
bay leaves
2L vegetarian stock
salt and pepper
Method
Sauté / lightly fry the chopped white part of the leeks. Then add the diced vegetables, then the herbs and spices, then the vegetable stock.
Rinse the fine barley under cold water and strain before adding to the saucepan that has all the other ingredients.
Bring to the boil. Simmer for about 2 hours, then remove.
Add the bay leaves then blend until it is a reasonably thick consistency.
Stir well and serve hot.
Author
Lee Hirsh
Armadale