Cook the News

Today’s dishes, from the headlines.

Thursday 1 October 2026

Last cooked 21:00


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Grain Barn Soup with Closed Door

Based on:

TypeSoup

Serves4 people

DateSeptember 25, 2026

A grain soup with a bread stack as a closed barn: sober, filling, and topical.

A sober, filling grain soup featuring a standing stack of toasted bread rectangles, representing an overfilled grain barn with a closed door. Simple and nourishing, it reflects the shortages and logistical blockade in the news.

Ingredients

  • 2 onions
  • 2 cloves garlic
  • 200 g carrot
  • 200 g leek
  • 200 g potato
  • 1.2 l vegetable stock
  • 120 g pearl barley
  • 1 can lentils (400 g, drained)
  • 2 bay leaves
  • 4 thick slices sturdy whole wheat bread
  • 2 tbsp sunflower oil
  • salt and pepper to taste

Method

  1. Cut onion, garlic, carrot, leek, and potato into large pieces.
  2. Heat the oil in a large pot and sauté onion and garlic for 2 minutes.
  3. Add carrot, leek, and potato, cook for 3 more minutes.
  4. Add pearl barley, lentils, bay leaves, and stock. Bring to a boil.
  5. Simmer the soup for 35 minutes until everything is tender.
  6. Season with salt and pepper. Remove bay leaves.
  7. Toast the bread until golden. Cut each slice into three equal rectangles.
  8. Ladle the soup into deep bowls. Stack 3-4 bread rectangles upright per bowl to form a barn wall. Place one piece perpendicular as a 'closed door'.
  9. Serve immediately while the bread is still crisp.

Serving notes

  • Serve an extra slice of bread on the side as 'storage' next to the barn.
  • Garnish with sliced leek as a 'grain pile' in front of the door.