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Barley & Lemon Soup

Serves: 6
Preparation time: 10 minutes
Cooking time: 45 minutes
Level: *
6 cups water
10g vegetable stock cube, crumbled
½ cup pearl barley
1 onion, quartered
1 clove garlic, peeled
1 bay leaf
3 sprigs fresh thyme
400g can cannellini beans, drained and rinsed
¼ cup lemon juice
¼ cup chopped fresh parsley
1 teaspoon olive oil
1.    Bring the water, stock cube and barley to the boil in a large saucepan over a medium heat.
2.    Add onion, garlic, bay leaf and thyme.  Simmer for 45 minutes or until the barley is tender.
3.    Remove the pan from the heat and allow to cool slightly. Remove the bay leaf and thyme and discard.
4.    Place the mixture into the bowl of a food processor, add the cannellini beans and process until smooth.
5.    Stir through the lemon juice. Serve sprinkled with parsley and a drizzle of olive oil.
Per Serve: 540 kilojoules (130 calories). Protein 6g. Fat 2g. Saturated Fat 0.2g. Carbohydrate 19g. Total Sugars 2g. Sodium 590mg. Potassium 300mg. Calcium 30mg. Iron 1.6mg. Fibre 6g.


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