Dinner · Lunch

Bowls full of goodness  💛 Butternut Leek and Barley Broth.

So I know summer has arrived, but with the storms kicking off this week here in the Sunshine State it’s felt pretty gloomy. And so creating my own little bowls of sunshine has been on the agenda this week. And this last creation really didn’t disappoint. It’s a one pot , throw it all in and viola kind of dish. Heaven for a lazy week night tea 💛


1 Medium Butternut Squash

1 Leek

1/2 Cup Barley

1 carton of Cannellini beans drained

2 Cloves Garlic

2 Tbs Tomato Paste

5 (ish) Cups Vegetable stock.
Peel and chop the butternut and chop the leek. Bring your veggie stock up to a simmer in a medium saucepan and add both veggies and barely. Chop the garlic and throw that in there too with the tomato paste. Let it simmer on low for 25 -30 minutes.

Once the veggies are tender and the barley is cooked pop in your carton of beans and heat through gently.

Serve with a good friend of black pepper and off you go !

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