Grandma’s barley soup with vegetables
Comfort
Weekend
Ingredients
- 4 tablespoons of barley
- 1 large potato
- 1/2 leek
- 1/4 cauliflower
- 1 teaspoon of tomato paste
- 1/3 parsley root
- pepper
- salt
- 2 cloves of garlic
- 1 bay leaf
- 1/2 teaspoon of savory
- 1.5 l of water
- Hand blender
- Blender
Instructions
Difficulty ⭐
1. Cook the barley in 1.5 liters of salted water.
2. When it is half cooked, add the peeled and finely chopped potatoes and finely chopped carrots.
3. Finely chop the parsley root.
4. Add the cauliflower, broken into small florets, the leek, sliced into rings, a teaspoon of tomato paste, and the grated celery root. 5. Season with chopped garlic, bay leaf, savory, and 2 pinches of pepper.
6. Cook until tender.
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