CARROT, BARLEY AND ORANGE SOUP
(Or ''Blimey, will it work?'' Soup)
3 quarters of a lb onions chopped.
2 and a half pints of water.
1 and a half lb of carrots finely chopped.
2 teaspoonful of ground cumin.
1 teaspoonful of turmeric.
1 quarter of a lb of pot or pearl barley (whole pot
barley is better) soaked over night then boiled for twenty minutes
SEPARATELY.
2 teaspoons of sea salt.
3 small oranges quartered.
1 heaped dessertspoonful tomato puree.
Level teaspoonful of yeast extract (Marmite).
2 tablespoons of olive oil.
METHOD
Fry onions and carrots in oil for about 5 minutes. Add
water and oranges and bring to the boil. Add cumin, sea salt, tom
puree, turmeric, plus yeast extract. Simmer for 35 minutes. Take out
the oranges and blend the soup with that great a wonderful 'hand
blender' (or use table blender). Then add pot barley. Simmer further 5
minutes.
SERVES 4
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