Barley is one of the cheapest grains currently available in shops and supermarkets, and my mum made pearl barley soup for us when I was a child, loaded with tiny chopped spring vegetables, carrots, spring greens and nutty pearl barley. I’ve taken her Northern Irish heritage and added some of my favourite spices for a warming, wholesome soup. Soaking your barley overnight isn’t essential, but it softens it a little, which shortens the cooking time needed. If you forget to soak it, or decide to cook this off the cuff, just add half an hour to the cooking time from when you add the barley.
Ingredients (Serves 4 generously and costs 37p per person, see below for how I worked that out!)
200g pearl barley, rinsed and soaked for an hour, 22p
3 small onions, red or white (300g), 19p
6 fat cloves of garlic, 11p
2 tbsp oil for…
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