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Vegetable Broth with Salsa Verde Recipe

By Megan 27 Apr 2018

Ingredients (Makes 4 portions)

10ml rapeseed oil
100g fennel bulb, set aside fronds
5g fennel seeds
½ tsp chilli flakes
75g red onion, chopped into wedges
125g carrot, diced
1 bay leaf
15g fresh thyme
250g pearl barley
1ltr vegetable stock
Salt & pepper to taste

Salsa Verde

100g fresh parsley
1 lemons (juice & zest)
2 garlic cloves, chopped
10g capers, drained
20ml rapeseed oil

Finely chop all ingredients and mix together with finely chopped fennel fonds


  • Heat oil in a pan and gently fry the fennel, fennel seeds, chilli and onions for around 5 minutes
  • Add the carrot, bay, thyme and pearl barley cooking for a few minutes
  • Pour in the stock, bring to a simmer and cook for 30 minutes until pearl barley is tender
  • Remove from the heat and season with salt & pepper to taste
  • Serve with a spoon of salsa Verde mixed through


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