Root Vegetable and Barley Broth with Kale
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Ingredients
- 120 g pearl barley
- 2 carrots, diced
- 2 parsnips, cubed
- 1 onion, finely chopped
- 150 g kale, chopped
- 1100 ml vegetable stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 274 kcal
- Protein
- 7 g
- Carbohydrate
- 35.9 g
- of which sugars
- 9.4 g
- Fat
- 8.1 g
- of which saturates
- 1.2 g
- Fibre
- 11.1 g
- Salt
- 2.17 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 parsnips for 10 minutes.
- 2
Stir in the pearl barley and vegetable stock, bring to a simmer and cook for 30 minutes.
- 3
Add the kale and cook for a further 5 minutes until wilted and the barley is tender.
- 4
Season with black pepper and ladle into bowls.
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