Recipe: Barley soup three ways | The Citizen

Ingredients

• 1 onion, peeled and finely chopped
• 2 cloves garlic, peeled and crushed
• 2 carrots, peeled and roughly chopped
• 2 sticks celery, finely sliced
• 6 sprigs thyme, leaves picked
• 1,2L vegetable or chicken stock
• ½ cup pearl barley, rinsed
• 5 baby turnips, peeled and quartered
• 1 parsnip, peeled and chopped
• Handful of parsley, roughly chopped
• Salt and pepper