Leek and kale, Barley Broth.

This is a nice cheap and simple bowl of comfort, for a more toothsome dish add cubed smoked tofu or diced extra firm silken tofu. Great with bread or vegan dumplings.

Leek, kale and barley broth.

Ingredients:
1 tbsp oil
1 medium onion, halved then cut into thin half moons
1 big leek, trimmed and washed then cut into thin rounds
Pinch o’ salt
Pinch o’ fennel seeds
6-7 cups good quality vegetable stock
1/2 tsp thyme
1/2 cup peal barley, rinsed well
3 lightly packed cups kale, tough stems removed and then torn into bite size pieces

Method:
Heat the oil in a big pot, add the onion and leek, along with the pinch o’ salt and fennel, Saute until softened. Add the stock, barley, thyme and the water, bring to the boil for about ten minutes, then reduce to a simmer. Cook for about 15-20 minutes before adding the kale, then cook for a further 10-15 minutes until the barley is cooked and the kale is wilted.

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