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