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Winter kale & barley soup

Thursday, 16 January 2014
Wondering what to eat this evening? This soup is everything you want in January, it's hearty, flavoursome, warm, kind to your waistline, inexpensive and easy to make. Yay!

You will need:
Vegetable stock
Four cups of water
(Serves 2)

Bring the water to the boil in a large pan, use a pan with a lid to stop the water evaporating. Add the stock (generally I would add two stock cubes to four cups of water, use low salt stock if you prefer) and stir until it is dissolved. Add the barley to the stock and simmer for about 30 minutes.

Prepare the potato (peel it if necessary) by cutting it into small, bite sized cubes. Cut the leek into small chunks. Add both the leek and potato to the stock and barley and cook for 10 to 15 minutes, or until the potato is cooked. Shred the kale and add 5 minutes before serving so that it is tender.

Season to taste. This soup is delicious served with warm crunchy bread spread with real butter.

I cut down on the cooking time by adding a pre-prepared pouch of grains to the soup at the same time as the kale instead of the barley; I also added three dessert spoons of homemade chicken stock… mmmmmnnnn chicken.

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