Immune-friendly recipe for 2 people, takes only 35 mins; recipe has olive oil, onion, garlic clove, thyme, sugar, vegetable stock, barley, kale, baguette and gruyere.
Caramelised onion & barley soup with cheese croutons
Course: Immune-friendly
Servings
2
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 2 garlic cloves, thinly sliced
- Olive Oil: 1 tbsp olive oil
- Onion: 2 medium onions, thinly sliced
- Vegetable Stock: 500ml vegetable stock
- Sugar: good pinch sugar
- Kale: 60g cavolo nero or kale, thick stalks discarded and leaves sliced
- Baguette: 4 slices baguette, toasted
- Thyme: 6 thyme sprigs, chopped
- Barley: 60g barley
- Gruyere: 4 tbsp grated gruyere cheese
Directions
- Heat the oil in a saucepan, then add the onions, garlic, thyme, sugar and a good pinch of salt. Cook on a medium-low heat for 15-20 mins or until golden coloured. Add the stock and simmer for a further 10 mins.
- In a separate large saucepan of salted boiling water, cook the barley for 15 mins, adding the cavolo nero or kale for the final 3 mins of cooking. Drain and rinse under cold water, then add to the soup and warm through.
- Heat the grill. Top the toasted bread with cheese and place under the grill until it's bubbly and melted. Serve in 2 large bowls with the cheesy croutons on top.
