Ingredients
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1/2 cup pearl barley (soaded for 4 hours and drained)
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1 1/2 cups green cabbage, roughly chopped
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1 onion, diced
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1 stalk celery, diced
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1 zucchini, diced
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4 tomatoes, seeded and diced
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1/2 cup frozen fava beans (or substitute green peas or baby limas)
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4 cups vegetable stock (or chicken)
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fresh ground black pepper
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1/2-1 cup fresh basil leaf
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1 garlic clove, crushed
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1 carrot, diced
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1 baking potato, peeled and diced
Instructions
- Place the barley in a pan, cover with cold water, and bring to a boil. Cook for 25-30 minutes until tender; then drain.
- In a large pot, combine all vegetables with the stock and bring to a boil, then lower the heat and simmer for 15 minutes until the vegetables are just tender.
- To make pesto, place the basil and garlic in a blender; add 1/2 cup of the vegetable cooking liquid and blitz to a smooth puree.
- Add the puree to the soup, stir until combined, then add the cooked barley. Season with black pepper and serve.