Sprouted Barley and Kale Soup

Ingredients

• 1 cup raw barley

• 1 table spoon of olive oil

• 1 large brown onion⁣

• 2-3 bay leaves⁣

• 1 tbl spoon of thyme

• 1 tbl spoon of rosemary

• 1/2 tsp each of ground cumin, smoked paprika and chilli⁣

• 1 tsp ground kelp

• 1 tin crushed tomatoes ⁣

• 1.5 table spoons balsamic vinegar

• Veggie stock to cover

• The pre-soaked and cooked barley ⁣

• 5 handfuls of ripped kale leaves⁣

• 5 gloves or crushes garlic ⁣

Method

1. Soaking the barley: ⁣
   Soak 1 cup of whole barley in water over night. The next day strain the barley and continue to rinse and strain for a couple of days until little tiny white shoots start to appear on the grains. ⁣

2. Cook the barley in boiling water until the grains are soft (10-15 minutes), rinse and set aside.

3. Fry the onion in olive oil with a pinch of salt until thoroughly sautéed.

4. Add the bay leaves, herbs and spices and fry for 1-2 minutes.

5. Add the kelp, tomatoes, vinegar and stock and let simmer for 20-30 minutes.

6. Next add the kale, barley and garlic. Adding the garlic now allows the flavour to remain strong and its oils not to burn off, and adding the kale and barley at this stage means it won’t over cook.

7. Simmer for at least another half an hour.
   
   ⁣
   Serve with crusty sourdough and Naturli vegan butter. This soup is best the next day when the flavours have all deepened.