• 250g broth mix (or a mixture of 75g pearl barley, 75g yellow split peas, 50g red split lentils and 50g green split or marrowfat peas)
  • 1 tbsp vegetable or olive oil
  • 1 large onion, finely chopped
  • 1 leek, washed and sliced
  • 1 medium turnip, peeled and finely chopped
  • 3 carrots, finely chopped
  • 3 celery sticks, trimmed and finely chopped
  • 3 litres lamb stock
  • 200g kale chopped


  • STEP 1

    Rinse the soup mix and soak in cold water for 8 hrs or overnight, covered in a cool place. Drain and rinse well.

  • STEP 2

    Heat the oil in a large pan and fry the onion, leek, turnip, carrots and celery for 10 mins, covered with a lid, until soft but not golden. Add a generous pinch of salt and a good grinding of pepper.

  • STEP 3

    Pour the stock into the pan and bring to a simmer. Add the drained soup mix, and gently simmer for 1 hr part-covered, until the barley and split peas are tender. Season again if needed. Stir in the kale, and cook for 10-15 mins until tender, then ladle into bowls to serve.

Goes well with


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