Barley and Vegetable Broth with Soda Bread
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Ingredients
- 150 g pearl barley
- 2 carrots, diced
- 200 g swede, peeled and diced
- 2 leeks, sliced
- 1 onion, finely chopped
- 1200 ml vegetable stock
- 1 soda bread
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 313 kcal
- Protein
- 8.6 g
- Carbohydrate
- 44 g
- of which sugars
- 9.9 g
- Fat
- 8.6 g
- of which saturates
- 1.3 g
- Fibre
- 10.9 g
- Salt
- 2.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and soften the onion, carrots and swede for 10 minutes.
- 2
Stir in the pearl barley and vegetable stock, bring to a simmer and cook for 30 minutes.
- 3
Add the leeks and cook for a further 10 minutes until all the vegetables and the barley are tender.
- 4
Season with black pepper and ladle into bowls.
- 5
Serve with thick slices of soda bread.
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