- 12g dried porcini mushrooms
- 1 red onion
- 1 carrot
- A thumb of turmeric
- 75g pearl barley
- ½ green cabbage
- 40g brown rice miso
- 1 tbsp tamari
- 1 tbsp olive, coconut or sunflower oil
- 1 ltr boiling water
- Freshly ground pepper
- Measuring jug
- Vegetable peeler
- Large pan with lid
- 1.
Fill and boil your kettle. Tip the porcini mushrooms into a jug and cover them with boiling water. Set aside to soak for a few mins.
- 2.
Peel and finely chop the onion. Trim, peel and chop the carrot. Warm 1 tbsp oil in a large pan on a medium heat. Add the onion and carrot and fry, stirring often, for 6 mins till softened.
- 3.
While the veg fry, fill and boil the kettle again. Finely grate the turmeric (see our turmeric tip, overleaf). Drain the porcini mushrooms, discarding the liquid, and give them a squeeze. Pop them back into the jug and pour over 1 ltr hot water from the kettle.
- 4.
When the veg have cooked for 6 mins, add the turmeric and stir for 30 secs. Add the pearl barley to the pan, then pour in the porcini mushrooms and their soaking liquid. Pop a lid on the pan and simmer for 25 mins till the pearl barley is soft.
- 5.
While the soup is simmering, finely shred half the cabbage (see our tip, overleaf, for using the remaining half). After 25 mins, stir the brown rice miso into the broth with 1 tbsp tamari. Drop in the shredded cabbage and simmer for 2-4 mins till the cabbage has just softened.
- 6.
Taste the soup and add more tamari or some black pepper if you think it needs it. Ladle the soup into 2 warm bowls and serve.
- Tip
Mellow yellow
Turmeric is a colourful customer, so prepare it on a glass board, or one you can wash up straight away. You can also wear gloves and an apron to keep your hands and clothes stain free. - Tip
Keep calm & cabbage on
Your extra cabbage half can be wrapped up and kept in the fridge for a couple of days. You can use it to make a warming, Scandi flavoured winter soup – find the recipe for our Swedish Cabbage & Caraway Soup over on abelandcole.co.uk/recipes/ - Tip
Eat & keep
The soup will keep for up to 3 days in the fridge, or up to 3 months in the freezer. Divide it into smaller portions, cool completely then chill or freeze. Defrost overnight and reheat till piping hot, adding a splash more water or stock if needed.