Green vegetable and barley soup

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.