Serve this hearty, chunky soup with hot cheese scones or cheesy rolls.
Serves: 6
INGREDIENTS
3 tablespoons olive oil
1 onion, thinly sliced
1 large leek, thinly sliced
1 large carrot, peeled and diced
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary
1 teaspoon ground cumin
1 x 400 gram tin crushed Italian tomatoes
5 cups vegetable stock
½ cup pearl barley, rinsed and drained
4 stalks silverbeet
2 spring onions, thinly sliced
handful soft herbs, any combination of flat-leaf parsley, mint, basil, dill, all roughly chopped
sea salt and freshly ground pepper
To serve
Parmesan cheese
good extra virgin olive oil
METHOD
Heat the olive oil in a large saucepan. Cook the onion, leek, carrot, garlic, rosemary and cumin with a good pinch of salt over a medium heat for 15 minutes. Add the tomatoes, stock and pearl barley and bring to the boil. Simmer for 20 minutes or until the barley is tender. It will still have a chewy texture when cooked.
Trim off the tough stalks of the silverbeet and slice thinly. Add to the soup and simmer until tender. Add the spring onions and herbs. Season.
To serve: Ladle the soup into bowls and top with grated Parmesan and a drizzle of olive oil. Makes about 8 cups.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!