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| Winter vegetable and pearl barley soup |
A hearty winter soup that is great served with a dense rye bread or crusty sourdough
Serves 4
Winter vegetable and pearl barley soup ingredients: 2 tablespoons olive oil. 1 onion, thinly sliced. 1 carrot, peeled and deiced. 1 parsnip, peeled and diced. 2 cloves garlic, crushed. 1/2 teaspoon fennel seeds or ground fennel. Pinch chilli flakes. 5 cups chicken or vegetable stock. 1 x 400 grams tin crushed Italian tomatoes. 1/2 cup pearl barley. 500 grams crown pumpkin, peeled and diced 2 cm pieces. 2 handfuls baby spinach. Zest of 1 lemon. 2 tablespoons lemon juice. 1/ cup pesto. Parmesan for grated. Sea salt and freshly ground pepper
Winter vegetable and pearl barley soup recipe: Heat the olive oil in a large saucepan and add the onion, carrot, parsnip, garlic, fennel and chilli flakes with a good pinch of salt. Cover and cook for 5 minutes, stirring occasionally until the vegetables are soft. Add the stock, tomatoes, barley and pumpkin and season with salt and pepper. Bring to the boil then simmer for 25 minutes until barley is tender. stir in the spinach, lemon zest and juice
To Serve: Ladle the soup into warm bowl and top with a spoonful op pesto and shaved Parmesan. By then, the Winter vegetable and pearl barley soup is ready
