Traditional Welsh Harvest Vegetable & Barley Broth

Roast diced root vegetables (carrots, swede, and parsnips) in a hot oven for 15 minutes to intensify flavor.

Place the roasted veg in a large pot with pearl barley, onions, and plenty of vegetable stock.

Simmer for 45 minutes until the barley is tender but still has a slight bite.

Stir in fresh garden herbs and season generously.

A hearty, nutritious soup traditionally served during harvest time.