Vegetable soup with barley
Chef:
First 1000 Days
50g (2oz) pearl barley
1 tbsp rapeseed oil
2 celery sticks, diced
1 onion, diced
1 carrot, diced
1 small leek, trimmed and diced
1 tsp chopped fresh thyme
2 skinless, chicken breasts (quality assured)
1.2 litres (2 pints) homemade vegetable or chicken stock (with no stock cube or added salt)
1 tbsp chopped fresh flat-leaf parsley
Freshly ground black pepper
Brown bread, to serve (optional)
Place the pearl barley in a sieve and rinse well under cold running water.
Heat the rapeseed oil in a pan over a medium heat and stir in the celery, onion, carrot, leek and thyme.
Sauté for 5 minutes, until the vegetables are softened.
Pour the stock into the vegetable mixture, add in the rinsed barley, whole chicken breasts and bring to the boil, then reduce the heat and simmer for about 20 minutes or until the vegetables, chicken and barley are completely tender.
Remove the cooked chicken, allow to cool slightly and carefully dice into small cubes.
Stir in the diced chicken and parsley then season to taste.
Purée the soup to the desired consistency (depending on your baby’s stage of weaning) using a hand blender or food processor.
Serves
12
Main ingredients
Vegetables
Recipe Type
Soups, Easy, Family Dinners, Kids Food, Babyfood
Special Info
Vegetarian
Level of Difficulty
Easy
