Green goodness soup
1 medium, thinly sliced
2 clove(s), crushed
Pearl barley, dry
Vegetable stock cube(s)
4 cube(s), 2 Litres
400 g, cut into small florets
100 g, chopped
1 medium, trimmed and spiralised into courgetti
Peas, fresh or frozen
Egg, whole, raw
4 medium, raw
Vegetarian Parmesan Style Hard Cheese
20 g, grated
- 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.
- 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.
- 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.
- Divide the soup between bowls. Top with the poached eggs and sprinkle over the grated cheese to serve.