Green vegetable and barley soup
1 whole, thinly sliced
2 clove(s), crushed
½ cup(s), (100g)
Salt reduced vegetable stock cube(s)
5 individual, to make 2.5L (10 cups) liquid stock
400 g, trimmed, cut into small florets
4 cup(s), (100 g), chopped
2 medium, spirals
Frozen green peas
1 cup(s), (120g)
White wine vinegar
Grated parmesan cheese
1 x 3 second spray(s)
- 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.
- 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.
- 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.