Barley Soup with Greens, Fennel, Lemon, and Dill

Ingredients for Barley Soup with Greens, Fennel, Lemon, and Dill

• 950ml water

• 1925ml (or more) Light Vegetable Broth or good-quality canned vegetable broth (such as Swanson), divided

• 240ml (scant) pearl barley (about 170g ), rinsed

• 1 teaspoon (scant) fine sea salt plus additional for sprinkling

• 2 tablespoons extra-virgin olive oil plus additional for drizzling

• 475g chopped onions

• 8 cups coarsely chopped stemmed kale leaves (about one 200g bunch)

• 6 cups coarsely chopped stemmed chard leaves (about one 200g bunch)

• 5 cups spinach leaves (about 140g )

• 3/4 cup sliced spring onions

• 1/2 cup chopped fresh dill

• 1/2 cup chopped fresh fennel fronds

• 45ml chopped fresh mint

• 1 to 2 tablespoons fresh lemon juice

• 1 200g package feta cheese, crumbled

How to make Barley Soup with Greens, Fennel, Lemon, and Dill

Bring 950ml water, 475ml broth, barley, and 1 scant teaspoon sea salt to boil in large pot. Reduce heat to medium-low, cover, and simmer until tender, about 40 minutes.

Meanwhile, heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onions, sprinkle with sea salt, and sauté until golden brown, stirring often, about 15 minutes. Add sautéed onions and remaining 1450ml broth to pot with barley. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm before continuing.

Add kale and chard to soup. Simmer until greens are tender, about 15 minutes. Add spinach, spring onions, dill, fennel fronds, and mint; simmer 5 minutes. Add 1 tablespoon lemon juice. Season soup with sea salt, pepper, and additional lemon juice, thinning with more broth, if desired.

Divide soup among bowls. Sprinkle feta cheese over, drizzle with oil, and serve.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.