Welsh Vegetable Cawl
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Ingredients
- 400 g potatoes
- 250 g swede
- 3 carrots
- 2 leeks, sliced
- 1 onion
- 80 g pearl barley
- 1200 ml vegetable stock
- 1 tbsp olive oil
- 1 tsp dried thyme
Nutrition (per serving)
- Calories
- 262 kcal
- Protein
- 7.5 g
- Carbohydrate
- 41.6 g
- of which sugars
- 11.6 g
- Fat
- 4.8 g
- of which saturates
- 0.7 g
- Fibre
- 10.5 g
- Salt
- 2.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and cook the chopped onion and carrots for 6 minutes until softened.
- 2
Peel and chop the potatoes and swede into chunks and add to the pot with the pearl barley, dried thyme and vegetable stock.
- 3
Bring to the boil, then reduce to a simmer, cover and cook for 30 minutes.
- 4
Add the sliced leeks and simmer for a further 15 minutes until all the vegetables and the barley are tender.
- 5
Season to taste and ladle into deep bowls with crusty bread.
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