Broccoli and barley vegetable soup Recipe

Ingredients

• 2 tbs olive oil
• 2 cloves garlic, chopped
• 100 g leeks, sliced
• ½ cup barley, washed and drained
• 6 cups water (2 + 4)
• 180 g broccoli, divided into small florets
• 120 g cauliflower, divided into small florets
• 120 g of Brussels sprouts, cut into quarters
• 1 carrot, sliced
• 1 tsp sea salt
• ½ tsp black pepper
• ½ tsp dried thyme

Directions

1.

Sauté leeks and garlic in olive oil for 2 minutes.

2.

Stir in barley, and cover with 2 cups of water; bring to the boil, then reduce the flame and cook on low for 10 minutes.

3.

Add broccoli, cauliflower, Brussels sprouts, carrot, salt and 4 cups of water, stir. Bring the soup to the boil, lower the flame and cook for another 7 minutes or until vegetables are slightly softened. Season with black pepper and add thyme.