Ingredients
Spices
- 1 tsp Celery Seeds
- 1 tbsp Dried Parsley
- 1 tsp Fennel Seeds or Cumin seeds
- 1 tsp Sage Leaves Ground
- 5 whole Bay Leaves
- 2 tsp Celtic Sea Salt
- 1/4 tsp White Pepper
Produce
- 1/2 cup Pearl Barley
- 3 cloves Garlic Whole or chopped. Use more if you like Garlic
- 1 large Onion Chopped
- 6 large Potatoes Peeled & cubed
- 1 1/4 cups Corn Kernels or 2 large corn cobs
Liquids
- 1 - 1 1/2 litres Cold water
- 1/4 - 1/2 cup Lemon Juice
Optional
- 1/2 cups Nutritional Yeast Optional
- 1 tsp Chilli Flakes Optional
Instructions
- Prepare a large pot on the stove.
- Add all the ingredients in the order above to the pot including the option items if chosen. If cooking on the stove you may wish to add another cup or so of water to allow for evaporation.
- Stir up the ingredients and then set the heat to high. Bring all the ingredients to the boil, then turn down the heat to a simmer for about 45 minutes until the potatoes are soft.
Notes
- The lemon was definitely a spike, for a more refreshing soup use the 1/4 cup of lemon juice instead.
- The fennel seeds add a really great flavour but if you hate licorice or simply don't have any fennel seeds in your kitchen, try a strong flavoured seed like cumin or caraway to tweak the flavour.
- I like to serve this meal with a crusty fresh bread, and a few fresh basil leaves over the top of the soup.