Barley, Leek and Wakame Soup

Ingredients

2 leeks, chopped
10g dried wakame
300g pearl barley
1.5ltr vegetable stock
2tbs of parmesan cheese, freshly grated
2tbs of olive oil
Salt and pepper

Bring the vegetable stock to the boil in a saucepan.

Heat the oil in another saucepan. Meanwhile, soak the dried seaweed in fresh water and chop it. Add the leeks and chopped wakame and cook over a low heat, stirring occasionally until golden brown.

Add the barley and pour in the stock. Season with salt and simmer over a low heat for 1.5 hours or until the barley is tender.

Add pepper. Drizzle with olive oil and serve with parmesan.

Serves 4

(Source - Algaran product packaging)

I made this soup during the week and it worked out really well. The only change I'd make to the original recipe would be to reduce the amount of barley to 100g. I used 200g and it was still too much.