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.
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