Green goodness soup
6
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive Oil
1 tablespoon(s)
Leek
1 medium, thinly sliced
Garlic
2 clove(s), crushed
Pearl barley, dry
100 g
Vegetable stock cube
4 cube(s), 2 Litres
Broccoli, raw
400 g, cut into small florets
Kale, raw
100 g, chopped
Courgette
1 medium, trimmed and spiralised into courgetti
Peas, fresh or frozen
120 g
Egg, whole, raw
4 medium, raw
Vegetarian parmesan style hard cheese
20 g, grated
Instructions
1
Heat the oil in a large pan set over a medium heat. Add the leek and cook, stirring, for 3 minutes. Add the garlic and cook for a further minute. Add the barley and stock and bring to a simmer. Cook, partially covered, for 30 minutes, or until the barley is tender. Scoop off any froth from the surface with a spoon.
2
Add the broccoli and kale to the pan and cook for 5 minutes or until just tender. Stir in the courgetti and peas and cook for 2 minutes.
3
Crack the eggs into a pan of simmering water and poach for about 3 minutes until the whites are just set and the yolks are still soft. Remove from the pan with a slotted spoon and drain on a plate lined with kitchen paper.
4
Divide the soup between bowls. Top with the poached eggs and sprinkle over the grated cheese to serve.
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