Barley and broccoli are packed with vitamins to lower cholesterol and regulate your appetite. This vegan, low-calorie supper will keep you fuller for longer
Ingredients
- 100g wholegrain pearl barley
- 2 tsp reduced-salt vegetable bouillon powder
- 2 tbsp rapeseed oil
- 1 large leek, chopped
- 2 garlic cloves
- ⅔ pack basil
- generous squeeze of lemon juice
- 125g Tenderstem broccoli from a 200g pack
Method
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Pour a litre of cold water over the barley, cover and leave to soak overnight.
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The next day, drain the barley, reserve the liquid and use it to make 500ml vegetable bouillon. Heat half the oil in a non-stick pan, add the leek and cook briefly to soften. Tip half into a bowl, then add the barley and bouillon to the pan, cover and simmer for 20 mins.
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Meanwhile, add the garlic, basil, remaining oil, the lemon juice and 3 tbsp water to the leeks in the bowl, and blitz to a paste with a stick blender
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When the barley has cooked for 20 mins, add the broccoli to the pan and cook for 5-10 mins more until both are tender. Stir in the basil purée, heat very briefly (to retain the fragrance), then spoon into bowls to serve.