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Spring onion and fennel

Vegetable soup

A tasty and filling spring soup, inspired by medieval cooking techniques and produce. Perfect campfire food.
Course Main Dish, Soup & stew
Cuisine Campfire cooking, Historical cooking, Larp cooking, Medieval
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people


  • 2 spring onion
  • 1 fennel bulb
  • 2 onion
  • 2 sticks of selleri
  • 150 milliliters pearl barley
  • water or stock. Use a bit more than you amount of soup you want
  • salt
  • peber
  • a bit cooking fat Lard would be perfect. We used coconut fat as that was what was at hand


  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 with what-ever you got handy, but it will need a bit of salt. Herbs would be great.
  9. Serve the soup with bread