Hearty Potato and Pearl Barley Soup

By Ingrid Sparrow

INGREDIENTS

I cup pearl barley (soaked overnight or if soaked in boiing water I find it soft enough after 4-5 hours)

4 potatoes diced (pre cooked, softened in microwave...cuts downs cooking time on the stove)

2 large onions diced

3 carrots diced

4 large sticks celery diced

1 red capsicum diced

1 can of corn

Melrose Organic Unrefined Extra Virgin Olive Oil

1 teaspoon minced garlic

Salt and pepper

1 small chilli

Garam Masala (seems an odd choice I know but love its subtle aromatic flavour)

METHOD

Fry off onions, garlic and garam masala in Melrose Organic Unrefined Extra Virgin Olive Oil

Add celery, carrots, potatoes, pearl barley and 2- 3 cups of water ( or vegetable stock)

Simmer till vegies soft and breaking down. To speed up cooking process use a masher to mash potatoes so soup a thick chunky consistency.

Add capsicum, corn and salt and pepper to taste.

Add more water if a thinner soup is desired.

Garnish with chopped spring onion or chives.

"Thanks to Melrose Health for this competition and the companies' commitment to organic, cruelty free products."

Thank you for your contribution Ingrid.