Vegetable & barley soup

Vegetable & Barley Soup

Ingredients

1 small red onion

1 leek

1 celery stalk

1 beetroot

1 carrot

1 potato

1 handful of kale

2 cloves garlic

2 tablespoons of coconut oil

1tsp cumin

1tsp of black pepper corns

1/2 tsp coriander seeds

1/2 tsp fenugreek seeds

1tsp of turmeric powder

1/2 tsp ginger powder

2 pinches of asofoetida

2 tsp salt

1 tablespoon of cider vinegar

handful of fresh coriander

1 cup cooked barley

1.5litres of water

Method

Finely chop onion, leek, celery & garlic. On a medium heat, melt oil in soup pot and add spices (seeds only), when they pop add onions, leek, celery, garlic & salt. Stir occasionally and when they start to brown add spice powders (ginger, turmeric & asofoetida) & stir. Cover with 1.5litres of water.

Chop vegetables into small pieces and add to water

Bring to the boil and then leave to cook on a medium to low heat until the vegetables are cooked – 1-2hours. Add cooked pearled mid way through cooking.

Finely chop coriander and sprinkle on soup when serving