Recipe for breastfeeding: Vegetable And Barley Soup

Barley is a great source of fiber, so this soup will provide plenty of energy for breastfeeding and ensure your digestion stays healthy.

Ingredients

• 1 tbsp sunflower oil
• 1 onion, chopped
• 1 small leek, trimmed and sliced
• 1 clove garlic, crushed
• 3 sticks celery, chopped
• 3 medium carrots, peeled and chopped
• 1 medium parsnip, peeled and chopped
• 100g pearl barley, rinsed
• 1 ¼ litres hot vegetable stock
• 100g kale or Savoy cabbage, shredded
• crusty bread, to serve

Directions

1.  Warm the oil in a large pan. Stir in the onion, leek, garlic, celery, carrots and parsnip and season with salt and freshly ground black pepper.
2.  Cover with a piece of greaseproof paper and the pan lid. Sweat over a very low heat for 15 minutes, stirring once or twice, or until softened.
3.  Discard the greaseproof paper. Add the pearl barley and vegetable stock. Cover and bring to the boil. Reduce the heat and simmer for 30 minutes or until the barley is tender.
4.  Add the kale or cabbage and simmer, uncovered, for 1–2 minutes. Taste and adjust the seasoning, then ladle into warm bowls and serve with crusty bread.

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