Winter Vegetable Soup
By: Mary Doris Grima
Published: Monday, March 14, 2011 - 8:12am

Ingredients




1 small Cauliflour
1 small Broccoli
3 carrots
3 potatoes
2 Celery sticks
100 grams yellow lentils
100 grams barley
1 small red onion
1 chicken stock cube
3 rashers of bacon
1 tablespoon tomato paste
1 teaspoon fennel seeds
1 tablespoon olive oil
cubes of left over cheese

Preparation

1 Peel and shred all the vegetables. 2 Place in a deep pan together with all the other ingredients. 3 Dissolve the stock cube in enough  water to cover the vegetables. 4 Season with pepper. (preferably white pepper). 5 Cook for about an hour until vegetables, lentils and barley are soft. 6 Serve warm with a sprinkle of cheese and toasted bread on the side.

About


I learned to cook this receipe from my mum.  This is an old traditional receipe which my mother used to cook for us especially on wintry days.  Sometimes she used to add to it bacon shanks or pork shanks which we used to eat afterwards with bread.  It is very easy to make although there are quite a few ingredients.    If desired it can be made in a puree'.  For smaller portions half the ingredients.  I hope someone will find it useful.