Vegetable broth with optional zingy salsa
Tonia's soup is filling and satisfying and has a very pleasant twist in the form of her zingy salsa verde, made with garlic, lemon and capers.
(Serves 4)
Ingredients:
2 tbsp olive oil1 tsp fennel seeds½ tsp chili flakes1 fennel bulb, chopped - keep the stalks for later1 onion, chopped2 carrots, chopped1 bay leaf2 sprigs thyme100g pearl barley1 litre vegetable stock
For the salsa verde:
Bunch flat leaf parsleyZest 1 lemon1 garlic clove, chopped1 tsp capers, drained1 tbsp olive oil
Method:
Heat the olive oil in a large high-sided pan
Add the fennel seeds, chili flakes, fennel and onion and cook for 5 minutes until starting to turn golden
Add the carrot, bay leaf, thyme and barley, then cook for a couple of minutes. Pour in the stock, bring to a simmer and cook for 30 minutes, or until the barley is tender, remove from the heat and season.
To make the salsa verde, finely chop all of the ingredients and reserved fennel fronds. Place in a bowl and drizzle over olive oil
Ladle the soup into bowls to serve, stir in a spoon full of zesty salsa verde before eating