Whilst we’re eating seasonally some of the dishes I’m cooking are replicating the same ingredients: carrots, root vegetables, pearl barley. Alongside being nutritious, better for the environment by buying British, it also means everything’s cheaper too!
- 50g pearl barley
- 1 x onion
- 1.5 litres veg stock
- 2 x potatoes
- 2 x carrots
- Quarter of a swede
- 1 x small parsnip
- 2 good handfuls of kale
- 1 x leek
- 1 x tsp dried thyme (or a sprig of fresh)
Place the onion, pearl barley, thyme and stock in a large pan. Bring to the boil and simmer for 15 minutes.
Peel and dice the root vegetables then add to the pan and cook for a further 20 minutes. Slice the leeks and along with the kale, add to the soup for the final 10 minutes of cooking time.
Serve with warm crusty bread for a truly hearty and warming lunch.