Before you start guessing, let me tell you that there is not a single drop of cream in this soup. There’s no butter either. In fact, no dairy is involved – just vegetables! So what is it that makes this soup so beautifully creamy and thick? It’s the pearled barley, my friends. The secret ingredient that I have just recently discovered, and it makes everything so much better. I’ve added it into casseroles, I’ve served it as a side instead of rice, it turns regular beef stew into a festive meal. But let’s set those aside for now and concentrate on this beautiful winter vegetable soup.
This is a keeper! It’s very lean, yet hearty and warming. The ingredients are so inexpensive you’ll be surprised. And like I said; no dairy is involved so this is completely vegan! Make a huge batch of this and you’ll have your meals ready for the next couple of days – this soup only gets better after a day or two in the fridge, so you won’t get tired of eating it!
Recipe and image courtesy of The Cook’s Pyjamas.
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