Vegetable and Barley Broth
Lucy Ponsonby
Lucy Ponsonby • Dec 09

Vegetable and Barley Broth

by Lucy Ponsonby

If you have finished the thanksgiving feast and feeling stuffed from leftovers, now in the need of some winter warmth and vegetable goodness, well this is just the dish. 

Ingredients & Quantities (Serving size - 12 portions)

  • 360g Diced Onions

  • 320g Carrots, sliced

  • 200g Celery Stalks, sliced

  • 320 Squash, 2 cm cubes

  • 200g Barley

  • 2000ml Veg stock

  • ½ tsp Salt/pepper

  • 4 Bay leaves

  • 200g Frozen peas

  • 100g Green Beans

  • 2 tbls Rosemary

  • 2 tbls Parsley

  • 90g Salted Butter

Delicious vegetable and barley broth.

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Method

  • Dice the onions and soften.

  • Slice the carrots, celery and cut the squash into 2 cm cubes.

  • Place in pan with the onions and stir. 

  • Add barley, stock, salt, pepper, and bay leaves, leave to cook for 45 mins on a medium temp. 

  • Cut the ends of the green beans and chop in half, add to the pan and cook for 5 mins before adding the peas and cook for a further 5 mins. 

Serve hot straight away and drizzle with some rosemary and parsley melted butter on some warm bread. 

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