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Prep 20 minutes
Total 1 hour 15 minutes
Serves
US | Metric
Ingredients
Broth
  • 2 tbsps olive or rapeseed oil
  • 1 leek or onion, finely chopped
  • 2 sticks of celery, diced
  • 2 carrots, peeled and diced
  • 1 parsnip, peeled and diced
  • 1 sweet potato, peeled and diced
  • 2 bay leaves
  • 1 -2 thyme or rosemary sprigs
  • 150 g pearl barley
  • 100 ml white wine
  • 1.5 litre turkey, chicken or veg stock
  • 1 tbsp tomato puree
  • 150 -200g Swiss chard, spring greens, spinach or baby kale, finely sliced
  • flaked sea salt
  • freshly ground black pepper
Zesty Dill
  • 1 bunch dill (or soft herb of your choice)
  • finely grated zest 1 lemon
  • 4 tbsps extra virgin olive oil
Winter Vegetable and Barley Broth Winter Vegetable and Barley Broth

Winter Vegetable and Barley Broth

with zesty dill

This wholesome comforting broth is a great way to get loads of colourful healthy veggies into meal. Feel free to use whatever you might have in the fridge - adding the more lengthy cooking root veggies (ie carrot, swede, squash, parsnip) at the beginning and quick cooking ones towards the end (ie greens, beans or courgette) to retain their goodness.


For a zesty kick when serving I like to spoon over some chopped dill (though any herbs work well) with lemon zest and olive oil.


This is a recipe I have adapted from one of my previous books In the Mood for Healthy Food - a recipe book filled with nutritious and delicious recipes with minimum fuss.


  1. To make the broth, heat the oil in a large pan over a low-medium heat. Add the leek or onion, celery, carrot, parsnip and sweet potato. Cook for about 5 minutes until the vegetables start to soften.
  2. Add the bay leaves, thyme or rosemary, pearl barley, white wine, stock and tomato puree. Bring to a simmer and leave to cook for 40 minutes, until the pearl barley is tender.
  3. Stir in the greens, chard or spinach, season with salt and pepper. Leave to cook for just a few minutes until they have wilted.
  4. Meanwhile, chop the dill, and mix with the lemon zest and olive oil. Season with a pinch of salt.
  5. Remove the bay leaves and thyme or rosemary stalks from the broth and spoon into bowls.
  6. Spoon over some zesty dill, add a twist of pepper and serve.


Winter Vegetable and Barley Broth

with zesty dill

This wholesome comforting broth is a great way to get loads of colourful healthy veggies into meal. Feel free to use whatever you might have in the fridge - adding the more lengthy cooking root veggies (ie carrot, swede, squash, parsnip) at the beginning and quick cooking ones towards the end (ie greens, beans or courgette) to retain their goodness.


For a zesty kick when serving I like to spoon over some chopped dill (though any herbs work well) with lemon zest and olive oil.


This is a recipe I have adapted from one of my previous books In the Mood for Healthy Food - a recipe book filled with nutritious and delicious recipes with minimum fuss.

favorite
print
rate
Prep 20 minutes
Total 1 hour 15 minutes
Serves
US | Metric
Ingredients
Broth
  • 2 tbsps olive or rapeseed oil
  • 1 leek or onion, finely chopped
  • 2 sticks of celery, diced
  • 2 carrots, peeled and diced
  • 1 parsnip, peeled and diced
  • 1 sweet potato, peeled and diced
  • 2 bay leaves
  • 1 -2 thyme or rosemary sprigs
  • 150 g pearl barley
  • 100 ml white wine
  • 1.5 litre turkey, chicken or veg stock
  • 1 tbsp tomato puree
  • 150 -200g Swiss chard, spring greens, spinach or baby kale, finely sliced
  • flaked sea salt
  • freshly ground black pepper
Zesty Dill
  • 1 bunch dill (or soft herb of your choice)
  • finely grated zest 1 lemon
  • 4 tbsps extra virgin olive oil
  1. To make the broth, heat the oil in a large pan over a low-medium heat. Add the leek or onion, celery, carrot, parsnip and sweet potato. Cook for about 5 minutes until the vegetables start to soften.
  2. Add the bay leaves, thyme or rosemary, pearl barley, white wine, stock and tomato puree. Bring to a simmer and leave to cook for 40 minutes, until the pearl barley is tender.
  3. Stir in the greens, chard or spinach, season with salt and pepper. Leave to cook for just a few minutes until they have wilted.
  4. Meanwhile, chop the dill, and mix with the lemon zest and olive oil. Season with a pinch of salt.
  5. Remove the bay leaves and thyme or rosemary stalks from the broth and spoon into bowls.
  6. Spoon over some zesty dill, add a twist of pepper and serve.