Winter Vegetable Soup with Bacon and Barley

Ingredients

1tbsp light olive oil

I onion finely sliced

1 carrot diced

I parsnip diced

1 small swede [250 g] diced

200 g pearl barley rinsed

1.5 litres veg stock

8 rashers bacon cut into bite sized pieces

50 g kale – ribs removed and roughly chopped

salt and pepper

Method

Heat oil in a large saucepan on medium heat, add the onion  and cook for about 5 mins until soft then add the carrot, parsnip.and swede and cook for a further 5 mins. Add barley and stock, stir well and reduce heat to a simmer, cook for 30 mins approx until vegetables and barley are tender. Meanwhile heat a small frying pan and cook bacon until crispy -remove from the heat and set aside. Stir the kale into the soup and stir for 2-3 mins until the kale is wilted, remove from the heat and season to taste, stir in the bacon. Ladle into bowls and serve hot.

From Grains as Mains

Nell Dale

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