RecipesBarley and vegetable soup
Joudie Kalla's vegetable soup is packed with filling barley, making it the perfect dish to break the fast after sunset
Joudie Kalla's vegetable soup is packed with filling barley, making it the perfect dish to break the fast after sunset
By Asda Good Living,3rd May 2018
![Cooking Time](/_next/static/fonts/recipe-cooking-time_73923bcfbbe7c1a918c176e35375393f.svg)
Cook: 50 Mins
![Cooking Time](/_next/static/fonts/recipe-serves_1f51006ffa4db95221a5126cef2a77a7.svg)
Serves: 10
![Cooking Time](/_next/static/fonts/recipe-price-per-serving_27e512f22c31f1d512f358fc269f0553.svg)
Price: 54p per serving
Nutritional Information
Each 292g serving contains
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
1Heat 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.
2Add the peppercorns, turmeric and barley. Cover with 1.5L water and bring to a simmer. Cook for 15 mins.
3Add all the chopped veg except the kale. Bring back to a simmer and cook for 12-15 mins, topping up with water if necessary.
4Add the kale and cook for 6 mins. Remove the bay leaf and cardamom pods and stir through the parsley before serving.