Vegetable Broth (Ulster)

This simple soup is a traditional favourite in Northern Ireland and hails from the land immediately surrounding round Lough Neagh where the ingredients have been grown for generations. Although not as well known as the Ulster Fry, it is every bit as authentic but much, much healthier. People have been enjoying this same recipe for hundreds of years, for good reason; it is hearty, wholesome, cheap and easy to make, for me it is a taste and smell of home. Pure comfort food, Ulster style, plus it’s a great way to top up your 5 a Day. Although I make it with vegetable stock, traditionally it would have made use of off cuts of meat, or bones, both for flavour and to make sure every last morsel of nutrition was salvaged from the food available. Feel free to add the remnants of your Sunday roast to the pot, or get a bone from the butcher.

Traditional Ulster Vegetable Soup Mix:
7 parts dried barley
1 part dried red lentils
1 part split green peas
1 part yellow split peas

Broth:
2 carrots
1 small bunch soup celery (as dark green as you can find) you will be using leaves and all
1 bunch flat leafed parsley
1-2 leeks, washed and sliced

Start by rinsing the mix first and then soak the dried ingredients either overnight or for a couple of hours.

Bring a stockpot to the boil (2-3 L water or broth depending on your pot) Add the soaked soup mix and boil for at least half an hour, you can simmer for longer if you like a thick soup. It will look murky but that is normal.

Chop your veg, either finely or chunky - it’s your choice. Add to the pot and simmer for about 20 minutes until the vegetables are tender. Season and serve, preferably with a couple of slices of fresh wheaten bread.