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Vegie Peel & Barley Soup

Recipe submitted by VW13

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A silky, creamy soup using vegetable peelings and pearl barley.

Serves 4

Ingredients

*vegetable peelings (washed really well & trimmed)
potato
sweet potato
pumpkin
onion skins
beetroot stems & peelings
Zucchini stems
carrot peelings & ends
celery ends
Other ingredients
2 vegie stock cubes
1/2 tsp salt
Pinch white pepper
Olive oil
1/4-1/2 cup cream (depends on how much soup you're making)
1 cup pearl barley
*you need about 1/3 of a pot of peelings to make the soup.

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Method

Cut the vegie peelings & trimmings into smallish pieces. Heat the olive oil in a large pot and brown the vegie peelings over a high heat.
Add the stock cubes and just enough water to cover then bring to a boil.
Bring to the boil, then let simmer for 15 minutes.
Strain through a fine strainer the put back into the pot. Add the pearl barley, bring back to the boil then reduce to a simmer for another 15-20 minutes.
Once the barley has started to soften, add the salt & pepper to taste and the cream. Heat up just enough to re-warm the soup.
Serve in a bowl with a chopped parsley or chives to garnish. Serve with crusty bread.

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Notes & Tips

You can use just about any kind of vegie peelings for this. Just make sure you scrub your vegies well before peeling/trimming. The soup is best with fresh peelings, but you can keep them in a zip lock bag in the freezer until you have enough collected to make the soup.