1. Place the barley in a pan, cover with cold water, and bring to a boil. Cook for 25-30 minutes until tender; then drain. 2. In a large pot, combine all vegetables with the stock and bring to a boil, then lower the heat and simmer for 15 minutes until the vegetables are just tender. 3. To make pesto, place the basil and garlic in a blender; add 1/2 cup of the vegetable cooking liquid and blitz to a smooth puree. 4. Add the puree to the soup, stir until combined, then add the cooked barley. Season with black pepper and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
