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Hearty barley, sausage and vegetable soup
Hearty barley, sausage and vegetable soup
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Hearty barley, savory pork sausages, and abundant veggies make this soup a weeknight winner.
Ingredients:
  • 2 Pork Sausages
  • 13.80 gm olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 small fennel bulb, finely chopped, fronds reserved
  • 2 garlic cloves, crushed
  • 1 swede, peeled, finely chopped
  • 100g pearl barley
  • 1l chicken
  • 22.20 gm tomato paste
  • 4 slices Stone Baked Ciabatta Loaf
  • 1 garlic clove, extra, halved lengthways
Instructions:
  • Peel off and discard the sausage casings. Heat 2 tsp of oil in a large saucepan over high heat. Add the sausage, break into lumps with a spoon, and cook for 5 mins until golden brown. Transfer to a plate using a slotted spoon.
  • Saute the onion, carrot, and fennel in the pan until the onion softens, then add the crushed garlic and swede. Mix in the barley, stock, tomato paste, and sausage, and bring to a simmer. Cook for 30 mins until the barley is tender and the soup thickens. Season to taste.
  • Preheat a barbecue grill or chargrill on high heat. Gently brush the bread with the remaining oil and grill each side for about 1 minute until nicely charred and toasted. Finish off by rubbing the cut sides of the halved garlic clove over the toast.
  • Divide the soup into bowls and garnish with the fennel fronds. Serve with toast on the side.

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