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Winter kale and barley soup
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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
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.
Typical values per serving:
This recipe was first published in August 2016.