Joudie-kalla-soup

Barley and vegetable soup

Joudie Kalla's vegetable soup is packed with filling barley, making it the perfect dish to break the fast after sunset

By , 03 May 2018

(12 votes)

Barley and vegetable soup
  • 50 Mins

  • Serves: 10

  • Price: 54p per serving

Nutritional Info
Each 292g serving contains
  • Energy

    733KJ

    175KCAL

    9%
  • Fat

    6.1g

    low

    9%
  • Saturates

    0.9g

    low

    5%
  • Sugars

    4.7g

    low

    5%
  • Salt

    0.03g

    low

    1%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 251kJ/60kcal.
Ingredients
  • 75ml light olive oil
  • 2 onions, finely chopped
  • 4 whole cardamom pods
  • 1 bay leaf
  • 1tsp black peppercorns
  • 1tsp turmeric
  • 250g pearl barley
  • 2 carrots, diced
  • 3 tomatoes, chopped
  • 1 courgette, diced
  • ½ swede, chopped
  • 1 head fennel, chopped
  • 50g Grower's Selection British Unwashed Sliced Curly Kale, washed, stalks removed
  • 25g flat-leaf parsley, chopped
Method
  • Heat the oil in a pan over a medium heat. Cook the onions, cardamom and bay leaf for 10 mins, until the onions are slightly browned.

  • Add the peppercorns, turmeric and barley. Cover with 1.5L water and bring to a simmer. Cook for 15 mins.

  • Add all the chopped veg except the kale. Bring back to a simmer and cook for 12-15 mins, topping up with water if necessary.

  • Add the kale and cook for 6 mins. Remove the bay leaf and cardamom pods and stir through the parsley before serving.