Turkey & Barley Soup

Prep time: 45 mins | Serves: 4-6

Ingredients:

• 20g olive oil

• 150g onion, diced

• 120g carrot, diced

• 100g celery, diced

• 10g garlic, finely chopped

• 150g cooked turkey, shredded

• 120g pearl barley

• 1.2kg turkey or chicken stock

• 2 bay leaves

• 5g fresh thyme leaves

• 4g sea salt

• 1g freshly ground black pepper

• 20g lemon juice

• 10g fresh parsley, chopped

Method:

1. Heat the olive oil in a large pot over medium heat.

2. Add the onion, carrot and celery. Cook for 6–8 minutes until softened and lightly golden.

3. Stir in the garlic and cook for 1 minute until fragrant.

4. Add the shredded turkey, pearl barley, stock, bay leaves and thyme. Stir well.

5. Bring to a gentle simmer and cook for 30 minutes until the barley is tender and the soup thickens.

6. Remove the bay leaves. Season with salt and pepper.

7. Stir in the lemon juice and finish with fresh parsley.

8. Taste and adjust seasoning if needed — a pinch more salt, herbs or lemon to suit your palate.

Storage:

Once cooled, store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months. The barley will thicken as it sits — add a splash of stock when reheating if needed.