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Scottish Penicillin Soup

V
V*
DF
GF
Serves
2
Cook Time
30

The world’s easiest recipe? It's also my absolute go to whenever I feel under the weather. There's "Italian Penicillin" or "Pastina" which isn't too different to this. Barley soup built on softly cooked veg and rich stock, finished with a generous grating of cheese. Warming and very restorative.

The world’s easiest recipe? It's also my absolute go to whenever I feel under the weather. There's "Italian Penicillin" or "Pastina" which isn't too different to this. Barley soup built on softly cooked veg and rich stock, finished with a generous grating of cheese. Warming and very restorative.

IngredientsMethod

Ingredients

For the soup
  1. Onion |1| diced or grated
  2. Carrot |1| diced or grated
  3. Celery |1 stick| diced or grated
  4. Barley |150g|
  5. Vegetable stock |1L|
  6. Grated cheese of choice | | plant based for vegan

Ingredients

For the salad
Tofu
150g
Chickpeas
1 can (400g)
Green Lentils
100g
Spinach
150g
Almonds
2 tbsp
Tempeh
100g
Olive oil
1 tsp
Avocado
1
Chilli Flakes
Pinch

Method

Fry veg
  1. Heat a drizzle of olive oil in a pot or large saucepan over a medium heat
  2. Add the veg and cook for 5 mins until soft but not taking on colour
  3. Add in the barley and stock and cook at a simmer with the lid on for 25-30 mins
  4. Divide between bowls and grate over cheese to serve

Method

The Method for the Recipe Content Goes Here
  1. Enter step one for the recipe here
  2. Enter step one for the recipe here and any further information.
  3. Enter step three for the recipe here.

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scottish-penicillin-soup