Ingredients
60ml (4 tbsp) avocado or olive oil
4 large carrots, peeled and sliced into 5mm thick half moons
1 large turnip, peeled, quartered, and sliced into 5mm thick fans
2 medium onions, chopped
2 leeks, well washed and sliced
1 small bunch soup celery, washed and chopped
2 potatoes, peeled and cut into 1 cm cubes
6 ripe tomatoes, peeled and coarsely chopped
200g pearl barley, rinsed
3 bay leaves
6-7 sprigs thyme
4-6 fresh garlic cloves, chopped
10ml (2tsp) salt
Freshly ground black pepper, to taste
1 litre (4 cups) good quality vegetable or beef stock
2 avocados, peeled, stoned, and diced
60ml (4 tbsp) freshly chopped parsley
Avocado oil or extra virgin olive oil, to drizzle
Crusty bread for dunking
Method
Heat the oil in a soup…
