Sweet potato & curly kale soup

This is such a great soup if you've just battled through wind and rain to get home. Serve with muffins or crusty bread

Serves: 4

What you need:

• 1 medium onion
• 2tbsp olive oil
• 2 cloves garlic
• ½ leek
• 2tbsp freshly grated ginger
• 1/4tsp chilli flakes
• 150g curly kale chopped
• 2 sweet potatoes diced
• 100g pearl barley
• 1 pint of vegetable stock
• 1tbsp parsley
• Salt and pepper to taste

What you do:

1. Put the onion, leek and garlic into a food processor and whizz until finely chopped, transfer to a medium sized saucepan with the olive oil and gently cook for 5 minutes so the vegetables are soft but not browned.
2. Next add the ginger, chilli, sweet potato and stock, bring to a steady simmer for 10 minutes. Add the barley to the pan and cook for a further 15 minutes stirring every so often. Finally in goes in the kale and parsley continue cooking for 3-4 minutes, season to taste and serve.

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