'Winter Cure' Kale, Barley & Root Vegetable Soup

Ingredients

• 50 g (1.8 oz) Pearl Barley
• 1.2 Litres (2 Pints) Vegetable Stock (I like to use 1 Kallo Stock Cube here)
• 2 Leeks, sliced
• 1 Baking Potato, cubed
• 350 g (1.5 cups) Swede (Rutabaga), cubed
• 100 g (3.5 oz) Green Kale, shredded
• 1 Small Bunch Flat Leaf Parsley, chopped
• Sea Salt
• Freshly Ground Black Pepper

Instructions

1. 1

   Bring the stock and the pearl barley to the boil in a large pan (I swear by Le Creuset, I know they are pricy, but one will last you for years) and reduce the heat to simmer, covered for half an hour. Meanwhile, prepare your vegetables.

2. 2

   Add the potato, swede or other root vegetables and leeks and cook, still covered for another 10 minutes.

3. 3

   Add the kale and the parsley, and season to taste. Cover and cook for another 5 minutes, check the seasoning and serve.