This soup is easy, tasty, healthy and low GI (glycaemic index) which basically means it breaks down slowly in your system leaving you feeling fuller for longer, kind of the opposite effect to a Mc Donalds! A big bowl of wholesome goodness for these freezing days and chock a block with your 5 a day
2 onions, peeled and chopped
2 carrots peeled and diced
1 red and 1 yellow pepper seeded and diced
1 chilli, finely chopped
4 garlic cloves, peeled and finely chopped
A handful of pearl barley, rinsed in several changes of water
2 celery stalks, diced
1 litre light chicken stock
1 x 400g can chopped tomatoes
1 teaspoon tomato puree
1 x 400g can chickpeas rinsed and drained
2 sprigs oregano, finely chopped
1 teaspoon picked thyme leaves
Gently sauté the onion in 4 tablespoons of olive oil for 10 mins. Add the carrots, peppers, chilli, garlic and barley. Toss in the oil and cook for 2-3 minutes. Add the celery, stock, tomatoes and tomato puree and cook for a further 15 mins, or until the vegetables are just cooked. Add the chickpeas and cook for a further 5 minutes. Add the fresh herbs, check the seasoning and serve.
**You can add char-grilled chicken breasts, grilled sausages or chorizo to turn this into a more substantial supper dish.
Serve with a dollop of crème fraiche and a half teaspoon of harissa per serving for a chilli kick.
Semi-sun dried tomato pesto along with extra herbs gives a robust, fragrant finish.
Next up I will be posting recipes from the rather wonderful looking Cake Cafe Dublin recipe book which I was received as a gift recently including their most sought after recipes so stay posted……