• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, E, P
MineralsZinc, Natrium, Silicon, Calcium, Potassium, Iron, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. *vegetable peelings (washed really well & trimmed)

  2. potato

  3. sweet potato

  4. pumpkin

  5. onion skins

  6. beetroot stems & peelings

  7. Zucchini stems

  8. carrot peelings & ends

  9. celery ends

  10. Other ingredients

  11. 2 vegie stock cubes

  12. 1/2 tsp salt

  13. Pinch white pepper

  14. Olive oil

  15. 1/4-1/2 cup cream (depends on how much soup you're making)

  16. 1 cup pearl barley

  17. *you need about 1/3 of a pot of peelings to make the soup.

Instructions Jump to Ingredients ↑

  1. Cut the vegie peelings & trimmings into smallish pieces. Heat the olive oil in a large pot and brown the vegie peelings over a high heat.

  2. Add the stock cubes and just enough water to cover then bring to a boil.

  3. Bring to the boil, then let simmer for 15 minutes.

  4. Strain through a fine strainer the put back into the pot. Add the pearl barley, bring back to the boil then reduce to a simmer for another 15-20 minutes.

  5. Once the barley has started to soften, add the salt & pepper to taste and the cream. Heat up just enough to re-warm the soup.

  6. Serve in a bowl with a chopped parsley or chives to garnish. Serve with crusty bread.


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