1 tablespoon vegetable oil
1 tin chopped tomatoes
500ml veg stock
1 large onion chopped
1 leek sliced
Half a swede cut into chunks
1 parsnip cut into slices / chunks
1 carrot cut into slices
Handful of pearl barley
Saute the onion and leek in the oil until soft (about 10 mins), add the carrot, swede, parsnip, tomatoes, and stock and stir well. Stir in barley.
Cover and place in preheated oven at about 180°C/350°F/gas 4 for 90 mins. Or cook stove-top for 40 mins.
Stir halfway and check to ensure vegetable are covered by liquid.
Check after 45 mins that barley is soft and then serve with fresh salad or steamed winter greens.