This is a bowl of hearty but healthy comfort.
5 – 7 medium potatoes, peeled, cubed and par boiled for 10 mins
1 large sweet potato, peeled, cubed and par boiled for 5 mins.
1 large onion, chopped
1 Leek, chopped
1 chilli, finely chopped
1 stick of celery, chopped
1 courgette, chopped
5 – 6 large mushrooms, chopped
1 tin of chopped tomatoes
1 tbsp tomato puree
1 tsp sugar
1 clove of garlic, grated
1 small nugget of fresh garlic, peeled and grated
1 chicken stock pot
1 heaped tsp smoked paprika
60g pearl barley
1 bay leaf
2 tbsp oil
Add oil to a large saucepan and over a low heat, add the onions and leek, fry for a couple of mins until translucent and creamy. Add the celery, chilli and courgette, fry for another 2 mins.
Then add the mushrooms and garlic, fry for a few more mins.
Then add the stock cube, tomatoes, spices, tomato puree and sugar. Combine thoroughly. While this is cooking, par boil the potatoes & cook the pearl barley. Add everything together and cook for another 10-20 mins.
Serve with Bulger Wheat & Cous Cous salad.
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