Serves 4
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 carrot, chopped
2 celery stalks, chopped
Salt and black pepper
1 tbsp fresh thyme leaves
80g pearl barley
900ml vegetable stock
100g tenderstem broccoli
100g cherry tomatoes, halved
200g baby spinach
To serve:
Basil pesto (optional)
Extra-virgin olive oil
Black pepper
- Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 5-6 minutes until softened.
- Add the garlic, carrot and celery. Season with salt and black pepper and cook for five minutes.
- Add the thyme leaves, pearl barley and stock and simmer for 25 minutes or until the barley is tender.
- Add the broccoli and tomatoes and cook for five minutes longer. Stir through the spinach and cook for 1-2 minutes until wilted. Season to taste.
- Ladle into bowls and spoon a little pesto over each portion, if desired. Drizzle with some extra-virgin olive oil and finish with a crack of black pepper.
Per serving: 158kcals, 6.2g fat (2.6g saturated), 26.6g carbs (5.4g sugars), 5.4g protein, 6.6g fibre, 0.786g sodium