Pour the vegetable stock into the soup pot, along with the bay leaf. As the stock comes to the boil prepare the veggies and ingredients, chucking each one in the pot as you go.
Add the barley first so that it can get started cooking as the barley needs the longest in the pot.
Once everything is in the pot, season with salt and pepper and once the soup has come to the boil, lower the heat and simmer for 40-50 minutes (depending on whether the barley is soft).
Five minutes before the soup is ready mix through the spring/green onions. Or use the onions as a garnish. If replacing the onions with peas add 5-10 minutes before the soup is ready. Add more salt and pepper as required.
If the soup is very thick and you'd like it thinner simply pour in a a cup or two of extra veggie stock and heat through.Remove the bay leaf before serving.
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Leftovers can be stored in the fridge, within a covered container, for up to 3 days.
To reheat leftovers place the soup in a pot and bring to the boil, lower the heat, and simmer for a few minutes or until piping hot. Extra veggie stock will likely need to be added as the soup will thicken as it sits.
For a gluten-free diet replace the barley with a gluten-free grain such as rice, and use a gluten-free vegetable stock.
Replace the jackfruit with pieces of tofu, seitan, tempeh, meat-free chunks/mince or a can of butterbeans.
If the soup is too thick add extra hot veggie stock, once cooking has finished, if preferred.
The veggies and herbs can be substituted for any you have to hand, especially older veggies in your fridge needing used up. leftover veggies during the festive and holiday periods, reduced price veggies from supermarket, or especially good is inexpensive in-season veggies.