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Nutrition: per serving

  • kcal434
  • fat15g
  • saturates5g
  • carbs59g
  • sugars13g
  • fibre6g
  • protein15g
  • salt1.4g
    low
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Method

  • step 1

    Heat the oil in a saucepan, then add the onions, garlic, thyme, sugar and a good pinch of salt. Cook on a medium-low heat for 15-20 mins or until golden coloured. Add the stock and simmer for a further 10 mins.

  • step 2

    In a separate large saucepan of salted boiling water, cook the barley for 15 mins, adding the cavolo nero or kale for the final 3 mins of cooking. Drain and rinse under cold water, then add to the soup and warm through.

  • step 3

    Heat the grill. Top the toasted bread with cheese and place under the grill until it’s bubbly and melted. Serve in 2 large bowls with the cheesy croutons on top.

Recipe from Good Food magazine, January 2012

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Comments, questions and tips (3)

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Overall rating

A star rating of 3.8 out of 5.4 ratings

cleo500

A star rating of 4 out of 5.

Tasty warming soup and fairly quick to make. I use spinach instead of kale and make the cheesy croutons with whatever cheese I have in.

AyshaC

A tasty, filling soup with a range of textures. Delicious with the cheese croutons and the soup itself froze well.

craftydawn avatar

craftydawn

A star rating of 4 out of 5.

This is a real quick & tasty meal (soup) I had everything in that was needed. I substituted the kale for the green cabbage & the Gruyere for Mature cheddar I had in. So, easy adaptable easy to cook and my hubby who is a big meat eater said it was tasty (high praise indeed) although you…

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