Barley and Autumn Vegetable Soup with Homemade Bread

I was sick yesterday.  I’m not sure what was wrong with me, but I just spent the whole day in bed feeling lethargic.  Of course, Mr Foodfilanderer was running late home from work  and I couldn’t stop Foodfilanderer Jnr constantly sniffing around for food, so I had to haul my weary body out of bed and try to make something wholesome for dinner.

Thankfully, the Thermomix makes lazy dinners easy.  I managed to throw together a delicious soup and a loaf of bread with hardly any effort.  I’m including the recipes for both here, but because I was sick I didn’t pay a lot of attention to quantities when I was making the soup, and I certainly didn’t bother taking photos throughout!

The bread recipe is virtually the same as that used for the Margherita Pizza Scrolls, but I’m including it again here.  If you make the bread dough a little before the soup, you can basically put it in the oven when the soup has 30 minutes to go, and they’ll both be hot and ready to serve at the same time.

Barley and Autumn Vegetable Soup – Serves 4-6

Ingredients

  • 4 cloves garlic
  • 100g potato
  • 100g pumpkin
  • 100g sweet potato
  • 100g carrot
  • 3/4 cup pearl barley (unsoaked)
  • 1-2 tbsp vegetable stock concentrate
  • Water
  • Salt and pepper to taste

Method

1.  Peel garlic cloves and other vegetables.

2.  Place all vegetables into Thermomix bowl slowly with the blades running at Speed 5.

3.  When vegetables are chopped finely enough, turn the Thermomix off.

4.  Add barley and stock concentrate, and then fill the Thermomix to the maximum line with water.

5.  Cook at 100C for 45 minutes on Speed 1 + Reverse.

Note: To avoid splatter, put steamer basket on top of the Thermomix while the soup is cooking.

6.  Check seasoning and add salt and pepper if necessary.

7.  Serve with a couple of slices of freshly made bread, straight from the oven.

 

Quick White Bread

Ingredients

  • 280g warm water
  • 10g yeast
  • 20 oil
  • 2 tsp salt
  • 500g Baker’s flour

Method

1.  Add water, yeast, oil, and salt to the Thermomix bowl.

2.  Mix for 5 seconds on Speed 3.

3.  Add flour, and mix for 6 seconds on Speed 8.

4.  Knead the dough for 2 minutes on Interval Speed.

5.  Transfer the dough to an oiled bowl or the Thermomix mat.

6.  Let dough prove in a warm place for 30 minutes or until doubled in size.

7.   Placed on a tray covered with baking paper or a silicon baking mat.

8.  Shape into a freeform loaf.

9.  Brush some water over the top of the loaf so it goes nice and crusty while cooking.

10.  Turn the oven to 190C (fan forced).

11.  Place the loaf in immediately (while oven is still cold) and bake for 25-30 minutes, or until lightly brown.

12.  Slice and serve warm or cold.

Verdict:  The combination of homemade soup and bread made a delicious, warming, and hearty meal.  I just love barley in soup, so I’ll definitely be making this one again.  I just used whatever seasonal vegetables I had from my organic delivery this week, but you could pretty much use any vegies you want in it.  The bread was really fantastic, it tasted exactly like something bought from a bakery. Yum!

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About foodfilanderer

Enthusiastic about great food. Dedicated to posting great Thermomix recipes.
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2 Responses to Barley and Autumn Vegetable Soup with Homemade Bread

  1. Pingback: Beef, Vegetable and Barley Soup | kylielovescooking

  2. Kerry Willison says:

    Thankyou for this bread recipe…i’ve been trying so many loaves of bread to get the right texture and this one has actually done the job!

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