Vegetable soup

At the marked we shared dinner with our friends who let us into their camp, so I cooked for us. I had some leftover meat pies from lunch and had brought some lamb sausages (which were sadly really greasy). To supplement that I cooked a medieval inspired vegetable soup.

For the pies I had pouched some chick and saved the cooking water, I used that as stock, but I am pretty sure it would have worked fine without it. You can of course cook this at the stove top, but it is a perfect campfire dish.

I chose the vegetable to be in season and all of which would have been available in the medieval Denmark. If you have any spring herbs handy, I am sure they would work great, but we were too tired to forge this evening.

The soup was tasty and filling

Vegetable soup

A tasty and filling spring soup, inspired by medieval cooking techniques and produce.

  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m


  • 2 spring onion
  • 1 fennel (bulb)
  • 2 onion
  • 2 sticks of selleri
  • 150 milliliters pearl barley
  • water
  • salt
  • peber
  • a bit of cooking fat (we used coconut fat as that was what was at hand). Lard would be perfect.


  1. Make sure to have a fire going with some embers.
  2. Cut the vegetables into chunks, dices and slices
  3. Fry them off quickly to soften the onion in the bottom of the cooking pot
  4. Pour in water (the amount you want for the soup)
  5. Let it simmer for a bit
  6. Add the barley
  7. Let it all simmer until the barley is tender (this should take about 20 minutes)
  8. Season it what-ever you got handy, but it will need a bit of salt. Herbs would be great.
  9. And it is ready.

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