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1
Prepare the vegetable stock(I use already prepared, or use storebought).
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2
Prepare all the vegetables, washing, peeling and cutting in small cubes.
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3
Place the barley in a medium sauce pan.
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4
Add 1 1/2 - 2 cups of the vegetable stock and bring to a boil. Once boiling, turn down to a simmer and cook the barley until it begins to become soft.
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5
Meanwhile, heat the olive oil in a large soup pot.
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6
Add the diced vegetables and begin to sweat the vegetables, stirring as needed to keep them from scorching.
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7
As they begin to soften, add the vegetables stock to a level of about 1 inch above the vegetables.
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8
Add the bay leaves and cook on a medium heat until the vegetables begin to soften.
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9
Using 1 more cup of the prepared vegetable stock (or water) make a slurry of the flour, cornstarch and liquid.
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10
When the vegetables have become soft, add the cooked barley.
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11
If more liquid is needed for the soup, add the rest of the vegetable stock, or water.
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12
Add the flour/cornstarch mixture (be sure to stir it well first). The soup will become slightly opaque and thicker.
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13
Season to taste with salt and pepper.
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14
Garnish with the chopped parsley and spring onions if using.
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15
Serve hot with a nice whole grain bread.
