A SOUP TO SOOTHE THE SOUL…

A SOUP TO SOOTHE THE SOUL…

Whatever you do this weekend, be sure to check out this amazing Winter soup recipe from french bloggers, Fanny and Fabien at 1 Carnet 2 Notes. It’s filled to the brim with deliciousness and seasonal root vegetables. 

Take note of the recipe below. We particularly love how they’ve used pearl barley to make it that bit more substantial. They’ve used the Falcon prep set in coal black to create and serve… click here to purchase one yourself.

For 2 bowls, you need:

- 2 purple carrots

- 2 carrots

- pumpkin ½

- ½ broccoli

- 1 Chioggia beet

- 120g pearl barley (Box November Kitchen Trotter Poland)

- coriander

- flat parsley

- 2 cloves garlic

- ½ onion

- 1 tbsp rice miso (organic store)

- 1 organic vegetable stock cube

For 2 bowls, you need:

- 2 purple carrots

- 2 carrots

- pumpkin ½

- ½ broccoli

- 1 Chioggia beet

- 120g pearl barley (Box November Kitchen Trotter Poland)

- coriander

- flat parsley

- 2 cloves garlic

- ½ onion

- 1 tbsp rice miso (organic store)

- 1 organic vegetable stock cube

Start with the broth, put in a saucepan and add 500ml of water cube there, herbs (keep a few fresh leaves to arrange on top at the end), a clove of garlic and miso.

Bring to boil and reserve.

Peel and cut carrots and parsnips in length, some broccoli florets, the pumpkin wedges, beet petals.

Chop the onions.

heat the oil in a pot, add the vegetables with onions and the last clove of garlic and cook 20 minutes over low heat with a little broth.

Meanwhile cook pearl barley.

to finish it all together in a first pearl barley bowl and vegetables and finally, the broth and fresh herbs.


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