Sunday, 15 March 2015

Day 25

Tuscan Kale Soup (Serves 4-5)

Here's a recipe that use both barley and kale - which has featured in earlier recipes. My son is a big soup  fan at the moment (he managed to polish off a bowl of carrot and coriander yesterday after having a pizza for lunch) so I'll be making quite a lot in the future. 

Ingredients

2 tbsp of olive oil
1-2 cloves of garlic (finely chopped)
1 onion (finely chopped)
100g of barley (thoroughly rinsed)
2 pints of water (filtered is best)
4-5 leaves of fresh kale (chopped into small bits)
1 red pepper (roasted, peeled, de-seeded and chopped)

Method

1. Put the olive oil in a pan and heat. Add the garlic and onions and cook until translucent.

2. Stir in the barley until coated and then add the water.

3. Bring to the boil and then simmer for 20-25 minutes. 

4. Add the kale and peppers and cook for another 3 minutes before serving.

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