This creation was a revelation in the art of wholesome pick me ups, warm me all, fill me up combinations – a soup and stew marriage, that embraces and pampers the senses. Because it was almost impossible to define as either one or the other, it is one of those ‘twin recipes’ – but who cares about that ? Taste and texture are always my No.1 priority, together with colour, passion – and a sense of that something else that will just lift you up. It’s a kid’s friendly soup; my 6 year old just gobbled it up and demanded that I make it again. I can see why. Probably one of the best soup/stew treats for this winter. No need for a second course, you’ll be having this for seconds. Serve with crunchy garlic bread for full effect !
extra virgin olive oil
100 g pearl barley, washed and drained
100 g green split peas (pre-soak for a few hours or overnight), washed and drained
1 leek, chopped
1 clove garlic, chopped
1 celery stick, finely chopped
1 Tbsp ground vegetable stock, or 1 stock cube (such as Kallo)
½ tsp curry powder (use mild if you wish)
½ tsp turmeric powder
1 cup frozen spinach, thawed
400 g tin borlotti beans, or cannellini beans, washed & drained
4 to 5 cups (1ltr to 1.25ltr) water
salt to taste
- Heat the oil in a large saucepan or casserole, and fry your leek and celery, stirring all the time. Next, add the garlic, and continue stirring for a minute or so.
- At this point, add the drained grains (but not the beans), then add the spices, and mix. Lower the heat, and add the rest of the ingredients, except for the water, spinach and beans.
- After 5 minutes, add half the water, and allow to simmer gently for 20 -30 minutes.
- Then add the spinach and the beans, cover, and continue to cook, making sure it does not reach boiling point. Cook until the split peas soften, and the barley is well cooked.
- Add a little more water if needed. Do taste for salt, and then serve.
- Enjoy with garlic bread if you wish ! Bon Appétit and please leave a comment in my comment box as and when you have tried it. Thanks.
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
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