Winter kale and barley soup

  • Preparation time: 10 minutes
  • Cooking time: 45 minutes
  • Total time: 55 minutes 55 minutes

Serves: 4

Ingredients

1.2 litres vegetable stock, made using Kallo Very Low Salt stock cubes 
25g pearl barley
2 leeks, sliced
2 King Edward potatoes, diced
100g shredded kale 

Method

1. Bring the stock to the boil with the barley and simmer, covered, for 30 minutes. Add the leeks and potatoes to the pan, and cook, covered, for 10 minutes. Stir in the kale and cook for a further 5 mintues. 

2. Season to taste, then serve - delicious with crusty brown bread.