Winter kale and barley soup

  • Vegetarian


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.

Winter kale and barley soup
  • Preparation time: 10 minutes
  • Cooking time: 45 minutes
  • Total time: 55 minutes 55 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 626kj
Fat 3.1g
Saturated Fat 1.4g
Carbohydrate 24.7g
Sugars 2.5g
Protein 5.4g
Salt 0.3g
Fibre 4.9g

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5 stars

Average user rating Based on 1 rating

This recipe was first published in Thu Aug 18 11:38:00 BST 2016.