Ingredients
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Method
- 1
Heat the oil in a large pan over a medium heat. Cook the onion, carrots, celery and parsnip for 8 minutes until beginning to soften.
8 min - 2
Stir in the garlic, caraway seeds and tomato purée for 1 minute.
- 3
Add the pearl barley, cabbage, stock cubes, hot water and bay leaves. Bring to the boil.
- 4
Reduce the heat, part cover and simmer for 35 minutes, until the barley is tender and the cabbage is silky.
35 min - 5
Remove the bay leaves. Stir in the dill and lemon juice, add plenty of black pepper and taste before adding any salt.
- 6
The soup thickens as it stands. Add a splash of boiling water when reheating. Serve with the wholemeal flatbreads.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.