Winter-warmer soup

Yield: 1 servings

Measure Ingredient
1 large Spanish onion
2 larges Carrots
1 medium Turnip/swede
1 pounds Leeks
Potatoes
Handful pearl barley/rice
1 Cube vegetable stock
1 teaspoon Dried mixed herbs
Salt and pepper to taste
Tomato puree optional

Fill a very large saucepan with lid, if possible ⅔ full with cold water and put it on to boil. This will take a long time, so peel and chop or slice the onion, carrots, turnip/swede and potatoes. Trim the leeks, slice down one side, and rinse them thoroughly in cold running water. Chop them into ½ inch rings. Stir the stock cube into the boiling water. Add all the prepared vegetables, the mixed herbs, and the pearl barley or rice as you like. Turn down the heat and simmer gently, stirring occasionally, until the potato has cooked enough to thicken the soup and all the other vegetables are tender, but still recognizable. It needs about 40 minutes. Add more water if required, a little at a time. Adjust flavor with salt and pepper, and tomato puree if liked.

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