Saute carrots, onions, leek and celery in a little oil for a few minutes. Add swede, bay leaves and thyme. Add barley and stock. Season. Bring to the boil and add tomatoes.
When the barley is almost cooked, add cabbage.
These vegetebles were so fresh and sweet that Simon adjusted to his taste with a drizzle of dry sherry and a little ground coriander to counter the sweetness.
In serving bowls add peas and brussel sprouts and pour the hot soup over.
Finish with a sprinkle of fresh parsley, blackpepper, a drizzle of evoo and grated parmesan. Serve with crusty bread.
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)