Vegetable soup

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

If you have any spring herbs handy, I am sure they would work great, but we were too tired to forge this evening.

  • 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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