Serves 8
Ingredients
• 2 ltrs of vegetable stock
• 200g uncooked pearl barley
• 2 large carrots (chopped)
• 2 sticks of celery (chopped)
• 1 400g tin of chopped tomatoes
• 1 courgette (chopped)
• 1 400g tin chickpeas (drained)
• 1 onion (chopped)
• 3 bay leaves
• 1 tsp garlic granules
• 1 tsp caster sugar
• 1 tsp salt
• ½ tsp ground black pepper
• 1 tsp dried parsley
• 1 tsp curry powder
• 1 tsp paprika
• 1 tsp Worcestershire sauce
Method
1. Pour the vegetable stock into a large pot.
2. Add the barley, carrots, celery, tomatoes, courgette, chickpeas, onions and bay leaves.
3. Season with garlic granules, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce.
4. Bring to the boil.
5. Then cover and simmer, over a min-low heat for 90 mins.
6. The soup will be thick, you can adjust this by adding more stock, or barley, to be desired.
7. Remove bay leaves before serving.
