An easy and delicious recipe for Vegetable Barley Soup with step-by-step photos. It is a popular soup in the Swiss alps, called Gerstensuppe in German. The pearl barley thickens the soup as it cooks, making the soup quite substantial and comforting. Recipe adapted from River Cottage Veg Everyday by Hugh Fearnley-Whittingstall
The original recipe calls for parsnips instead of potatoes. Use whichever is available to you, but potatoes will make this soup a little bit more filling.
To make the croûtons, simply slice some stale bread into 2cm (1 inch) cubes. Heat some olive oil in a large saucepan over medium-high heat and fry the bread, turning them frequently so that all sides become golden and crisp. The croûtons hardly take any time to cook so don’t leave the pan unattended as they can burn very quickly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.