This soup is naturally sweet from all the sweet vegetables, which meld beautifully with the warming ginger. There's also some textural fun, the root veggies and cauliflower are soft, the barley is chewy, and the corn still has a pop when you bite into it. It's great to warm you through on on a cold and windy night. Have I mentioned how windy Melbourne is at the moment? It's seriously unpleasant.
Shades of yellow soupServes: 4-6
- 1/2 cup Pearl Barley
- 1 medium onion, coarsely chopped
- 2 cloves of garlic, minced
- 2 tablespoons, ginger minced
- 1/4 head of cauliflower, cut into small florets. Don't throw out the stem, cut that up and use it too (about 2 cups)
- Small wedge of pumpkin, cut into 1.5 cm cubes (about 2 cups)
- Half a sweet potato, cut into 1.5cm cubes (about 1 - 1.5 cup)
- 1-2 carrots, cut into rounds at the thin end, and half moons at the thick end (about 1 - 1.5 cups)
- 5 cups vegetable stock
- 1/2 cup frozen corn kernels
- If desired, soak the barley in the morning, or whenever you think of it to cut down on cooking time. If you didn't, don't worry, it'll cook fine without soaking.
- Sauté the onion, over medium heat in a bit of light olive oil.
- When onion is soft, add the garlic and ginger, and fry until fragrant
- Raise the heat and add the cauliflower, sweet potato, pumpkin and carrot, and cook for a few minutes.
- Add the stock and the drained pearl barley.
- Simmer for 20-30 minutes, depending on whether you pre-soaked the barley, and how soft you like your barley.
- Throw in the corn kernels, and heat through for about 1 minute.
- Serve with toast, or on its own.