Ingredients

The following ingredients have 4 Servings
  • 75 g pearl barley
  • 400 g diced lamb
  • 2 ltr boiling water
  • 3 stock cubes (lamb, veg or chicken (or a combination of all 3))
  • 2 onions (diced)
  • 2 bay leaves
  • 2 carrots (diced)
  • 1/4 swede (diced)
  • 1 stick celery (chopped)
  • 2 potatoes (peeled and diced)
  • 1 handful fresh parsley (chopped)
  • sea salt (to taste)
  • freshly ground black pepper (to taste)

Instruction

  • Dissolve the stock cubes in the boiling water.
  • Add all the remaining ingredients to the slow cooker and pour in the stock.
  • Mix well then cook for 4-5 hours on high.
  • When all the veg is cooked and the barley is tender, remove a couple of ladles of veg and stock then blitz it in a food processor until it's smooth.
  • Add this back into the soup and stir. This will thicken it slightly.
  • Leave it to cook for another 10-15 minutes. Stir in the chopped parsley and serve