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Photo of Green vegetable and barley soup by WW

Green vegetable and barley soup

4
Points®
Total Time
1 hr 10 min
Prep
20 min
Cook
50 min
Serves
4
Difficulty
Easy
Green goodness soup is exactly what is says. Celebrate the best of delicious green vegies with pearl barley topped with a runny poached egg.

Ingredients

Leek

1 whole, thinly sliced

Garlic

2 clove(s), crushed

Pearl barley

½ cup(s), (100g)

Vegetable stock cube

5 individual, to make 2.5L (10 cups) liquid stock

Broccoli

400 g, trimmed, cut into small florets

Kale

4 cup(s), (100 g), chopped

Zucchini

2 medium, spirals

Frozen green peas

1 cup(s), (120g)

Egg(s)

4 medium

White wine vinegar

1 tbs

Grated parmesan cheese

4 tbs

Oil spray

1 x 3 second spray(s)

Instructions

  1. Heat oil in a large saucepan over medium heat. Cook leek, stirring, for 3 minutes. Add garlic and cook, stirring, for 1 minute or until soft. Add pearl barley and stock and bring to a simmer. Cook, partially covered, for 30 minutes or until barley is tender. Spoon any froth from surface.
  2. Add broccoli and kale to pan and cook for 5 minutes or until just tender. Stir in zucchini and peas and cook for 2 minutes.
  3. Bring a saucepan of water to a simmer. Working one at a time, break an egg carefully into a cup. Add vinegar to pan and stir to make a whirlpool. Slide egg into pan and cook for 2 minutes or until white has set. Use a slotted spoon to transfer egg onto a plate. Repeat with remaining eggs. Divide soup between bowls. Top with eggs and sprinkle with 1 tbs parmesan and freshly ground black pepper.

Notes

SERVING SUGGESTION: Crusty high-fibre wholegrain bread.

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