Chunky Vegetable & Barley Stew
(serves 4)
150g barley, soaked overnight in plenty of water
2 tomatoes
1/2 red capsicum
300-400ml water
1 tbsp coconut oil
1 small onion, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
1 stalk celery, finely chopped
1 small sweet potato, cut into large chunksSet featured image
1 small courgette, cut into large chunks
1 small aubergine, cut into large chunks
100g broccoli florets
Handful of kale, shredded
- Rinse and drain the barley.
- Blend the tomatoes, capsicum and water together and set aside.
- In a large stockpot, melt the coconut oil, and sauté the onion, garlic and celery until softened and fragrant.
- Add the barley, blended tomato, sweet potato, courgette and aubergine. Bring to a boil, then turn the heat down, cover and simmer for 20 minutes. In the last 5 minutes of cooking, add the broccoli. Spoon into serving bowls, adding the shredded kale on top.
