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Tomato and Barley Soup

(This recipe serves 8)


  • A little olive oil for frying
  • 2 onions peeled and finely chopped
  • 2 cloves of garlic crushed
  • 1 tablespoon mild curry powder
  • 3.5 tablespoons chicken/ vegetable stock
  • 2 cups pearl barely
  • 1 tin whole peeled tomatoes
  • 3 litres water

  • Heat a few tablespoons of oil in a pan and fry the garlic and onions until soft and transparent
  • Add curry powder and fry a little more
  • Stir in the stock and tomatoes and then blitz 3 quarters of the volume to form a puree and add back to the other quarter of liquid
  • Now add the Barley and simmer till soft, tender and all swelled up
  • Season to taste
  • Add a little Tabasco to spice it up
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