Wednesday, 8 January 2014

Winter soup - Gluten free

This is a very simple soup but such a delicous one!
I based it on Waitrose's leek and kale soup but added a few other ingredients i like.
The waitrose recipe suggests using pearl barley. I'm sure it would taste amazing but i can't eat pearl barley myself so i added brown basmati rice instead.
So, the recipe goes like this:
1 1/2 liters of vegetable stock ( when i have the time i make my own by boiling together one red onion, one stalk of celery and one carrot) i used Buillon this time.
Then add the pearl barley ( follow package instruction) or the brown basmatti rice.
When you cooked the barley or rice halfway, add one large potato chopped in cubes, 2 carrots ( also chopped in cubes) one leek and 100 gr of curly kale.
The vegetables take about 10 to 15 to cook.
Ready to serve! Rye bread goes very well with this soup, speacially if toasted with a knob of butter.

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