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Photo of Green goodness soup by WW

Green goodness soup

6
Points® value
Total Time
1 hr 10 min
Prep
20 min
Cook
50 min
Serves
4
Difficulty
Moderate

Ingredients

Olive Oil

1 tablespoon(s)

Leek

1 medium, thinly sliced

Garlic

2 clove(s), crushed

Pearl barley, dry

100 g

Vegetable stock cube

4 cube(s), 2 Litres

Broccoli, raw

400 g, cut into small florets

Kale, raw

100 g, chopped

Courgette

1 medium, trimmed and spiralised into courgetti

Peas, fresh or frozen

120 g

Egg, whole, raw

4 medium, raw

Vegetarian parmesan style hard cheese

20 g, grated

Instructions

  1. Heat the oil in a large pan set over a medium heat. Add the leek and cook, stirring, for 3 minutes. Add the garlic and cook for a further minute. Add the barley and stock and bring to a simmer. Cook, partially covered, for 30 minutes, or until the barley is tender. Scoop off any froth from the surface with a spoon.
  2. Add the broccoli and kale to the pan and cook for 5 minutes or until just tender. Stir in the courgetti and peas and cook for 2 minutes.
  3. Crack the eggs into a pan of simmering water and poach for about 3 minutes until the whites are just set and the yolks are still soft. Remove from the pan with a slotted spoon and drain on a plate lined with kitchen paper.
  4. Divide the soup between bowls. Top with the poached eggs and sprinkle over the grated cheese to serve.

Notes

Serve with a 65g crusty bread roll per person just remember to track the points

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