Serving this traditional low KJ soup with a teaspoon of pesto transform it to modern cuisine and gives your body a hit of raw garlic to keep your immune system strong. If you are using a commercial pesto make sure to read the ingredients on the tub and buy one without preservatives and other food additives.
Heat the olive oil in a pan and sdd the onion to saute for 2 - 3 minutes.
Add the other diced veggies asnd saute for a further 3 - 4 minutes stirring regularly.
Rinse the barley and add that to the pot with the stock.
Bring to the boil, reduce the heat to simmer and cvook for 45 minutes.
Serve with grain bread and pesto.
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | 45 mins |
| Ready in: | 60 mins |
Suitable for: |
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| Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 880 kj |
| Calories | 210 kcal |
| Fat | 6 g |
| Saturated Fat | 0.9 g |
| Total Carbohydrate | 23 g |
| Total Protein | 13 g |
| Fibre | 5.5 g |
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