A bowl of scotch barley soup is topped with a sprig of parsley.

Scotch barley soup

Serves 6 


4 carrots, grated  
3 onions, chopped  
2 parsnips, diced  
1 tablespoon olive oil 
4 pints water  
1 cup pearl barley 
1 teaspoon low sodium salt 
1/2 teaspoon pepper  
2 tablespoons chopped parsley


Heat the oil in a large pan or soup kettle.

Cook the carrots, onions and parsnips in the oil for 15 minutes. 

Add the water and bring to a boil.

Stir in the barley, salt and pepper. 

Cook on a low heat for 1 1/2 hours. 

Sprinkle with the parsley before serving. 

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