When winter arrives, there’s nothing better than this heart-warming and environmentally friendly barley and vegetable soup.
Ingredients for 4 portions
- Pearl barley 60 g
- Leek (diced) 1
- Swede (peeled and diced) 100 g
- Carrots (peeled and diced) 2
- Large onions (diced) 2
- Celery (diced)
- Olive oil 2 tbsp
- Vegetable stock
- Salt & pepper to taste
Preparation
Pre-soak the barley in cold water for at least one hour.
Once soaked, rinse off and drain in a colander.
Heat oil in a sauce pan. Add the leek, swede, carrot, onion, and celery to pan and sweat for 10 minutes until softened.
Fold in the barley and add enough stock to cover the mixture.
Simmer until barley and vegetables are cooked through.
Taste and adjust seasoning and consistency with a little stock if necessary.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.