Vegetable stew with pearl barley

Name: Vegetable stew with pearl barley
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 200 g Parsnips; 2 stalks of celery; 1 red pepper; 4 TABLESPOONS Olive oil; 1 package (400 g) strained tomatoes; 1 l Vegetable broth; 1 can(s) (425 ml) white beans (e.g. cannellini); 75 g Pearl barley; 2 TEASPOONS Capers (glass); 2 TABLESPOONS Pumpkin and sunflower seeds; 2 TABLESPOONS dried aronia berries (alternatively cranberries); 2 stem(s) Basil; 40 g Hard cheese; 7-10 Tbsp salt, pepper

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
200 g Parsnips
2 stalks of celery
1 red pepper
4 TABLESPOONS Olive oil
1 package (400 g) strained tomatoes
1 l Vegetable broth
1 can(s) (425 ml) white beans (e.g. cannellini)
75 g Pearl barley
2 TEASPOONS Capers (glass)
2 TABLESPOONS Pumpkin and sunflower seeds
2 TABLESPOONS dried aronia berries (alternatively cranberries)
2 stem(s) Basil
40 g Hard cheese
7-10 Tbsp salt, pepper

Directions

1
Peel and finely dice the onion and garlic. Peel or clean and wash parsnips, celery and bell peppers. Cut vegetables into small pieces. Heat 2 tablespoons of oil in a large pot. Fry the onion, garlic, parsnips and celery for about 5 minutes while turning.
2
Add the strained tomatoes and stock, bring to the boil.
3
Rinse the beans in a sieve with cold water and let them drip off. Add to the soup with pearl barley. Simmer at medium heat for about 25 minutes.
4
Dab capers dry. Roast briefly with pumpkin and sunflower seeds in 2 tbsp. hot oil while turning. Take out and mix with chokeberries. Wash basil, shake dry and chop the leaves.
5
Finely grate the cheese. Season soup with salt and pepper. Sprinkle with basil and cheese. Serve with core mix.