Summary

Ingredients

• 300 g leek
• 300 g fennel
• 250 g carrot (s)
• 2 stalks celery
• 1 teaspoon fennel seeds
• 3 tablespoon olive oil
• 1 onion (s)
• 1 teaspoon herbs Provence, dried
• 100 g pearl barley, (pearl barley)
• 1 liter vegetable stock
• 1 bay leaf
• a bit salt
• some pepper, freshly ground
• Fresh thyme stalk
• 450 ml tomato (s), chunky (can)
• 400 g Brussels sprouts, frozen
• some herb salt

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Instructions

1. Clean the leek, cut lengthways, rinse thoroughly, drain and cut into slices. Clean the fennel bulbs, rinse, drain, cut in half, remove the hard middle part and cut the fennel halves into cubes.
2. Clean, peel, rinse, drain and cut the carrots. Clean the celery, rinse, drain and also cut into slices. Peel and finely dice the onion. Crush the fennel seeds in a mortar. Heat the olive oil in a large saucepan and sauté the onion cubes in it (they should not brown in the process). Add the fennel seeds, herbs from Provence, diced fennel, carrot and celery slices and sauté while stirring. Add pearl barley, vegetable stock and bay leaf and bring to a boil. Season with salt and pepper. Cover everything and cook over medium heat for about 8 minutes. Rinse the thyme and pat dry. Pluck the leaves from the stems and set aside. Add tomatoes, leek slices and Brussels sprouts to the soup. Bring back to the boil and cook covered for another 10 minutes. Season the soup with herb salt and pepper and sprinkle with the thyme leaves.