Neven Maguire’s Recipe for Chunky Vegetable Soup
Sep 28, 2018 by

Chunky Vegetable Soup

 

When the weather gets cold, this is the soup I crave. It’s actually very healthy and brimming with goodness, but it certainly won’t leave you feeling deprived either. It really is a very flexible recipe and you can omit the barley if you are coeliac or substitute with brown rice if you prefer. Sometimes I add a sprinkling of cayenne pepper to give it a kick.

 

SERVES 4–6

50g (2oz) pearl barley
2 tbsp rapeseed oil
1 onion, diced
1 carrot, diced
1 small leek, diced
2 celery sticks, diced
1 tsp chopped fresh thyme
50g (2oz) rindless streaky bacon or raw chorizo,
diced (optional)
1.2 litres (2 pints) chicken or vegetable stock
1 tbsp chopped fresh flat-leaf parsley
sea salt and freshly ground black pepper

 

TO SERVE

Put the pearl barley in a sieve and rinse well under cold running water. Heat the rapeseed oil in a pan over a medium heat. Stir in the onion, carrot, leek, celery and thyme. Add the bacon or chorizo (if using) and sauté for 5 minutes, until the vegetables are softened and the bacon or chorizo is sizzling. Pour the stock into the pan, add the rinsed barley and bring to the boil, then reduce the heat and simmer for about 20 minutes, until the vegetables and barley are completely tender but still holding their shape. Stir in the parsley and season to taste. To serve, ladle the soup into warmed bowls and hand around a separate basket of soda bread.

 

NEVEN’S TOP TIP

If you want to make this soup even more substantial, add some cooked diced chicken or leftover diced roast beef to it at the very end of the cooking time when you are adding the parsley. Otherwise a drained and rinsed tin of your favourite beans or pulses is a good addition too.

You can download Neven’s hearty recipe by clicking on the link below:

 

Neven Maguire’s Recipe for Chunky Vegetable Soup

 

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