Vegetable Broth

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Vegetable Broth

25 g (1oz) butter
1 medium carrot, diced
1 small parsnip, diced
1/2 small turnip, diced
1 medium onion, chopped
2 large celery sticks, chopped
1 large leek, finely sliced
900ml (1 1/2pint) vegetable stock
30ml (2tbsp) pearl barley
salt and freshly ground pepper
15ml (1 tbsp) chopped parsley

1. Melt butter in a saucepan. Add vegetables, cover and fry gently for 7 minutes without browning.

2. Pour in stock, add barley and season to taste. Bring to the boil.

3. Lower heat, cover and simmer gently for 1 1/2 hours.

4. Ladle into warm soup bowls and sprinkle each with parsley.

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