Barley leek and cauliflower soup
Cold weather calls for soup. And I believe that a soup is a perfect solution to a dray, Gary weather, to busy weekday nights, and always sick kids. It warms you up, you can sneak in veggies that your kids won’t notice, and requires so little effort on your part! So no wonder that I love soups.
This Barley Leek and Cauliflower Soup is one of my favourite winter staples: leeks and onions are a healthy base, barley makes it so feeling and cauliflower adds texture! I also use a fresh lovage herb that grows in my garden ( and that I freeze for the winter) that adds this amazing aroma to any home-made soup!
What you’ll need :
1 liter of chicken bullion (or vegetarian one)
1 big leek
1 big onion
2 cloves of garlic
1 cup cauliflower chunks
2/3 cup barley
Fresh lovage leaves (optional)
Start by cutting the onions and leek, and then cook it on olive oil for around 4 minutes, then add crushed garlic and cook for another minute. Add chicken bullion, and barley, and let it cook. If you’d like to keep the cauliflower a bit crunchy, then add it at the end. If you prefer it being soft ( or if you’ll be feeding young kids) add it at the same time as barley. Cook for another 30 minutes,on a medium heat, stirring from time to time. At the very end add lovage cut in pieces.
You could add cooked chicken cubes, and make it a one-bowl dinner served with bread too!
Whatever you decide, I’m sure you’ll love it!