Chunky Winter Vegetable & Barley Broth

Serves four

• 200 g pearl barley
  
• 1 carrot
• 1 sprig rosemary
• 1 white onion
• 1 stick celery
• 1/2 celeriac
• 1 parsnip
• 150 g cannellini beans
• 1 bay leave
• 1000 ml low sodium vegetable stock
• 1 bunch flat leaf parsley

Nutritional information
Per serving: 316 Kcal

Environmental Impact

Per serving: 
60 grams CO₂ equivalence - carbon footprint
284 litres - water footprint

This recipe’s environmental sustainability level is: Very high.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Finely dice the onion, celery and carrot and sweat in a little oil or until soft.

Add the rosemary and roughly chopped parsnip and celeriac.

Add the cannellini beans, pearl barley, bay leaves and hot stock.

Simmer for 25 minutes or until the barley is tender.

Check the seasoning and garnish with some freshly chopped parsley.

The Chef’s Advice

Fresh herbs like rosemary and parsley help to flavour a dish, reducing the need for salt.

Nutritional Advice

For a healthy and sustainable diet, eat plenty of plant-based foods such as vegetables, fruits, pulses and whole grains.

Environmental Advice

Choose seasonal ingredients, local or traditional varieties.

Fruits and veggies have a low environmental footprint, especially when grown in season. Eating fresh, seasonal produce means that what we’re eating will have been grown in a way that works with the weather and doesn’t require lots of energy to grow or store and is lovely and fresh.