Pearl barley soup with tomato and parsely

Ingredients

Extra-virgin olive oil

1 onion, chopped

2 carrots, chopped

1 celery stick, chopped

250g (9oz) of pearl barley

1 glass of dry white wine

300ml (10floz) of vegetable stock

400g (14oz) passata

Handful of dried oregano

Handful of dried basil

50g (2oz) of Parmesan cheese, grated

Parsley to taste

Black pepper

Method

Add oil to a saucepan and cook the chopped onion, carrots and celery and cook until they are golden brown.

When the vegetables have browned, add the pearl barley and stir for 1 min. Follow by adding the white wine and stir until absorbed.

Next begin pouring in the vegetable stock very slowly, stirring at the same time until fully absorbed. Keep adding stock as required. When no more stock is required and the mixture is nice and thick, add the passata, oregano and basil and cook until barley is tender (20 mins). Use more stock if required.

Adjust the liquid level of your soup by adding more stock if you require it to be more liquid.

Drizzle with extra-virgin olive oil and add some grated Parmesan and parsley. Season with black pepper if desired

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