Vegetable packed barley broth
Banish those winter bugs and colds with this nutritious, warming veggie soup that's packed with flavour and substance so you won't feel like you're going without.
(Serves 4)
Ingredients:
2 onions, diced2 large carrots, small diced½ head celeriac, small diced1 tbsp oil3 cloves garlic, crushed1 tbsp fresh rosemary, chopped1 heaped tsp smoked paprika150g pearl barley500g carton tomato passata1 tbsp tomato puree1 litre vegetable stock200g kale or winter greens, shredded
For the croutons:
1 wholemeal roll, cut into cubes1 tbsp olive oil
Method:
In a large pan, fry the onion, carrot, celeriac and garlic in a tbsp of olive oil then cook over a low to medium heat for 5 minutes before adding in the rosemary and paprika
Stir through the pearl barley then pour in the passata, puree and stock and season with salt and pepper. Simmer gently for around 50 minutes or until the vegetables and pearl barley are cooked through.
For the croutons, cut or tear the roll into 1-inch chunks then drizzle with the olive oil. Place onto a baking tray and cook for 10 minutes in an oven set at 200C / gas mark 6 until golden.
To complete the broth, stir through the cabbage and leave to sit for a few minutes, season with salt and pepper before portioning into bowls and scattering over some croutons