Barley soup with parsnips, pumpkin and mead

Name: Barley soup with parsnips, pumpkin and mead
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 150 g Barley (Barley); 1 Onion; 1 Garlic clove; 3 Parsnips; 1 (approx. 750 g) Small Hokkaido pumpkin; 2-3 TABLESPOONS Oil; 1 l Vegetable broth; 4 Mettenden (à approx. 75 g); 4 Stem(s) Oregano

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

150 g Barley (Barley)
1 Onion
1 Garlic clove
3 Parsnips
1 (approx. 750 g) Small Hokkaido pumpkin
2-3 TABLESPOONS Oil
1 l Vegetable broth
4 Mettenden (à approx. 75 g)
4 Stem(s) Oregano

Directions

1
Blanch the barley in boiling salted water for about 3 minutes, drain and rinse with cold water. Meanwhile peel onion and garlic and dice finely. Peel and wash the parsnips, cut them in half horizontally and slice them.
2
Halve the pumpkin, remove seeds and cut into small slices. Heat the oil in a wide pot. Fry onion, garlic, barley and vegetables for about 4 minutes. Pour in broth, add mettenden and simmer for about 20 minutes.
3
Wash the oregano, dab dry and remove the leaves. Before serving, cut the ends of the mead into slices and arrange on plates. Sprinkle with oregano.