Chicken, barley and vegetable soup with pistou

Instructions

1. Heat half the oil in a large saucepan over medium heat. Cook leek and half the garlic, stirring, for 5 minutes or until leek has softened.
2. Add stock, barley and 3 cups (750ml) water and bring to the boil. Reduce heat and simmer, covered, for 20 minutes.
3. Meanwhile, process parsley, mint, rind and remaining garlic and oil in a food processor or blender until smooth. Set pistou aside.
4. Add chicken to soup and simmer, covered, for 15 minutes or until chicken is cooked through and barley is tender. Transfer chicken to a plate. Cover loosely with foil and set aside to rest for 5 minutes before slicing thinly.
5. Add broccoli, asparagus and baby peas to soup and bring to the boil. Reduce heat and simmer, uncovered, for 3 minutes. Add snow peas and sliced chicken and simmer, uncovered, for 2 minutes or until vegetables are just tender. Serve soup topped with pistou.