Winter Vegetable Broth with Zesty Parsley Dressing

Name: Winter Vegetable Broth with Zesty Parsley Dressing
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: Serves 4
Ingredients: 1 tsp sugar; 1 parsnip, peeled and cut into 1–2cm/½–¾in dice; 2 carrots, peeled and cut into 1–2cm/½–¾in dice; 2 celery stalks, finely sliced; 1 leek, sliced; 2 tbsp rapeseed/canola oil; 2 tbsp rapeseed/canola oil; 1.2 l/40 fl oz/5 cups vegetable or chicken stock; 1.2 l/40 fl oz/5 cups vegetable or chicken stock; 100 g/3½ oz/½ cup pearl barley; 80 ml/2½ fl oz/⅓ cup white wine; 2 bay leaves; 2 thyme stalks; ½ small swede/rutabaga, peeled and cut into 1–2cm/½–¾in dice; ½ small swede/rutabaga, peeled and cut into 1–2cm/½–¾in dice; zest of 1 lemon; 3 tbsp lemon juice; 1 large bunch of parsley; 4 tbsp olive oil; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 1 tbsp tomato purée/paste; 1 tbsp tomato purée/paste

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

In the Mood for Healthy Food

By Jo Pratt

Published 2015

About

This wholesome broth is given an even healthier boost with the vibrant green parsley dressing. Parsley is known to be great for supporting kidney functions not to mention being rich in numerous vital vitamins – so pretty good stuff indeed. Feel free to use other veg that you might have in your refrigerator for this recipe and you can also swap fibre-rich pearl barley with pearled spelt or farro, if you have some.

Ingredients

Vegan
Soup

Ingredients

Method