Barley Vegetable Soup
A rich soup with a satisfying texture

Bring to a boil and simmer until all water is absorbed:
    4 ½ cups water
    1 ½ cups barley
    ½ teaspoon salt

Meanwhile, sauté for 5 minutes:
    3 tablespoons canola or sunflower oil
    1 potato, peeled and cut into chunks
    1 medium carrot, peeled and cut into chunks
    1 stalk celery, chapped
    ½ medium onion, cut into chunks

Add:
    4 cups water

Bring to a boil and simmer for 20 minutes. Allow to cool for 10 minutes. Then blend all vegetables together in a food processor - this creates the broth for the soup. Set aside.

Meanwhile, sauté for 5 minutes:
    3 tablespoon olive oil
    ½ medium onion, minced
    1 stalk celery, minced
    2 small zucchini, cut into half rounds,
    1 cup broccoli florets, cut into small pieces
    1 medium carrot, peeled and cut into rounds
    1 cup cauliflower florets, cut into small pieces

Mix in a pot the vegetable broth, cooked barley, and sautéed vegetables. Cook for another 10 minutes together. Add more water if needed and add salt (2 teaspoons, or to taste).

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