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Caramelised Onion & Barley soup with Cheese Croutons


Ingredients:

(Serves: 2 –  432 Kcal per serving)

  • 1 tbsp Coroli pure cow ghee
  • 2 medium thinly sliced onions
  • 2 sliced garlic cloves
  • 6 chopped thyme sprigs
  • a pinch of sugar
  • 500ml vegetable stock
  • 60g barley
  • 60g sliced kale leaves
  • 4 tbsp grated gruyère cheese
  • 4 slices of toasted baguette

 

Preparation:

  1. Heat the ghee in a saucepan, then add the garlic, onions, thyme, sugar and salt to taste.
  2. Cook on medium-low heat for 15-20 mins until ingredients turn golden.
  3. Add the stock and boil for another 10 minutes.
  4. Cook the barley for 15 mins in a separate saucepan of salted boiling water, adding the kale for the final 3 mins of cooking.
  5. Drain and rinse the barley under cold water, then add to the soup and warm through.
  6. Toast the bread and top it with cheese under the grill until it’s melted.
  7. Serve in large bowls with cheesy croutons on top.

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