Let's Cook with Meg and Ted

Barley, leek and tomato soup

Despite the barley and parsnip, which I associate with winter, this is an excellent spring soup. The lemon zest makes it really refreshing. This recipe is from Gourmet Vegetarian magazine, volume 3 number 3. Serves 6.

olive oil
1large onion, chopped
2 clovesgarlic, chopped
1medium leek, sliced in fine half moons
1small parsnip, peeled and sliced in fine half moons
1/2 cupbarley
2 cupsvegetable stock
2 teaspoonssea salt
6large ripe tomatoes, diced
freshly ground black pepper to taste
zest of two large lemons
1/2 bunchparsley, chopped

To prepare the barley: either soak in 4 cups of cold water for 6 hours or overnight, or simmer in 2 cups of water for 30 minutes.

Heat a pot, add the oil and saute the onions until soft and browning. Add the garlic, leek and parsnip, stir and cook for 15 minutes over medium heat. Stir in the tomatoes, stock, salt and barley; bring to a simmer and cook gently for 1 hour. Add the pepper, lemon zest and parsley, then serve.

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