THE INCREDIBLY SCRUMMIE BOOK OF VEGGIE SOUPS
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.
I 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.
I 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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